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Golden Bell Pepper Soup

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:

Ingredients

•

1/4 cup

Extra-Virgin Olive Oil

•

1/2

Medium Yellow Onion , finely chopped

•

Medium Carrots , diced

•

1 stalk

Celery , diced

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Yellow Bell Peppers , diced

•

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

Heat Extra-Virgin Olive Oil (1/4 cup) 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.

Add Yellow Bell Peppers (8) and cook for 6 minutes until tender.

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.

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.

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.

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

14.4 g