This soup combines the magic of bell peppers and sweet potatoes to create an unbelievably creamy (yet cream-less) soup that’s equal parts bright and sweet. Despite its incredibly simple ingredient list, the soup’s flavor is deceptively complex.
Total Time
40min
4.0
4 Ratings
Author: Domesticate Me
Servings:
8
Ingredients
•
4
Tbsp
Extra-Virgin Olive Oil
•
1/2
Medium
Yellow Onion
, finely chopped
•
2
Medium
Carrots
, diced
•
1
stalk
Celery
, diced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
Yellow Bell Peppers
, diced
•
1
Large
Sweet Potato
, diced
•
4
cups
Low-Sodium Vegetable Broth
•
1
Tbsp
Fresh Marjoram
, finely chopped
•
to taste
Avocados
, sliced
•
to taste
Fresh Cilantro
, chopped
•
to taste
Crackers
, crumbled
(optional)
Cooking Instructions
1.
Heat Extra-Virgin Olive Oil (4 Tbsp) in a pot. When hot, add Yellow Onion (1/2), Carrots (2), and Celery (1 stalk). Season generously with Salt (to taste) and Ground Black Pepper (to taste) and cook for 4-5 minutes until vegetables are tender and onions are translucent.
2.
Add Yellow Bell Peppers (8) and cook for 6 minutes until tender.
3.
Stir in Sweet Potato (1) and Low-Sodium Vegetable Broth (4 cups). Cover the pot with a lid and bring the soup to a boil.
4.
Once boiling, remove the lid and lower to a simmer. Stir in the Fresh Marjoram (1 Tbsp) and simmer for 20-25 minutes until the sweet potatoes are very tender.
5.
Purée the soup with an immersion blender or transfer the soup to blender. Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary.
6.
Ladle soup into bowls and garnish with Avocados (to taste), Fresh Cilantro (to taste), and Crackers (to taste).
Nutrition Per Serving
CALORIES
121
FAT
7.2 g
PROTEIN
2.3 g
CARBS
14.3 g
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