Roasted Sweet Potato, Carrot-Red Pepper Soup
Roasted Sweet Potato, Carrot-Red Pepper Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted sweet potato, carrot-red pepper soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Roasted Sweet Potato, Carrot-Red Pepper Soup is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Roasted Sweet Potato, Carrot-Red Pepper Soup is something that I have loved my entire life.

Roasted Sweet Potato, Carrot-Red Pepper Soup spiceinthebox. Remove the skin of bell pepper and cut them into small pieces. Now, throw in roasted sweet potato, carrot, garlic and bell pepper.

To get started with this particular recipe, we must prepare a few ingredients. You can have roasted sweet potato, carrot-red pepper soup using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Sweet Potato, Carrot-Red Pepper Soup:
  1. Prepare 1 Medium size Sweet Potato
  2. Make ready 1 Medium Carrot
  3. Prepare 1 Medium Red Bell Pepper
  4. Prepare 6 Tbs Olive Oil or Butter
  5. Get 5-6 Finely Chopped Garlic Cloves
  6. Take 1 Small Red Onion
  7. Take to taste Salt
  8. Get 1/4 Tsp Grated Ginger
  9. Take to taste Ground Black Pepper
  10. Get 1/4 Tsp Chili Powder
  11. Prepare 1 Cup Vegetable Broth or Water

Sweet potato and red pepper soup is the perfect comfort food any time of year! Perfect for lunch time or as a light dinner, this soup is even better the next day! Swap out the sweet potato for butternut squash, both are very similar - sweet potato is just a little more starchy and this is SP friendly. This syn free Spicy Sweet Potato, Red Pepper and Carrot Soup is a perfect meal in a bowl.

Steps to make Roasted Sweet Potato, Carrot-Red Pepper Soup:
  1. Preheat oven to 400 F. - Wash, Peel the skins of Sweet Potato and Carrot. Cut them into pieces and coat them with olive oil and salt.
  2. Wash Red Pepper and cut it into half. Coat them with olive oil. - Throw carrot, sweet potato, red pepper and garlic gloves onto baking sheet pan.
  3. Roast them for 35-40 Min. or until golden Brown in color. - Now, let it cool down for few min.
  4. Remove the skin of bell pepper and cut them into small pieces. - Now take a deep pan on medium flame, take 2 tbs of olive oil saute finely chopped onions and grated ginger until it’s golden brown.
  5. Now, throw in roasted sweet potato, carrot, garlic and bell pepper. Add a cup of water or vegetable broth. Cook them for 5 min.
  6. Switch off the flame. blend everything using hand blender. Pass it through strainer.
  7. Transfer it to the pot, add spices and salt to taste. Heat it up again, if you want you can add water to adjust the consistency. Let it boil for few mins.
  8. Serve hot in a bowl, top it up with plain yogurt.

So filling and comforting, especially on a cold, winters day. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). Add roughly chopped red pepper and carrots Add coriander and paprika and stir to coat Add Vegetable stock and sweet potato Bring to the boil and then simmer until all vegetables are softened.

So that is going to wrap this up for this special food roasted sweet potato, carrot-red pepper soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!