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.
Author: Domesticate Me
Extra-Virgin Olive Oil
, finely chopped
Ground Black Pepper
Yellow Bell Peppers
Low-Sodium Vegetable Broth
, finely chopped
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
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