Vegetarian

Sweet Potato and Roasted Red Pepper Soup takes several minutes to prepare.

Sweet Potato and Roasted Red Pepper Soup takes several minutes to cook.

Sweet Potato and Roasted Red Pepper Soup makes 4 servings.

The ingredients for Sweet Potato and Roasted Red Pepper Soup are:

2 pounds sweet potatoes
1 (12-ounce) jar roasted red pepper, drained
1 cup chopped onions
2 cups vegetable broth
1 cup water
2 to 3 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
Kosher salt and pepper
Garnish: Dairy-free sour cream

Here is how you make Sweet Potato and Roasted Red Pepper Soup:

Place sweet potatoes on a microwave-safe plate, wrap with plastic wrap and poke a few holes in the plastic, NOT THE POTATOES. Microwave on high 6 minutes. Turn potatoes over and microwave another 6 minutes or until a knife pierces potatoes easily. Let cool 5 minutes.Combine onions and 1/2 cup broth in a large saucepan. Bring mixture to a simmer and cook until onions are tender. Pour mixture into a food processor or large blender and puree until smooth. Add red peppers and process until smooth. Pour mixture in saucepan. When potatoes are cool enough to handle, scoop the flesh out of skins and place in food processor. Process, adding broth and enough water until smooth. Add to saucepan with red pepper mixture. Bring to simmer, adding broth until desired consistency is achieved. Add lime juice and soy sauce and simmer 2 minutes. Season to taste with salt and pepper.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SAMVICARS.

The nutritional information for Sweet Potato and Roasted Red Pepper Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 170.7

• Total Fat: 0.9 g
• Cholesterol: 2.5 mg
• Sodium: 642.6 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 5.0 g
• Protein: 3.7 g