Sweet Potato Soup With Roasted Peppers

Time goes by towards the fall. But this is not a reason to be sad, after all, dozens of warm evenings, delicious hot dishes, and my favorite – soups are waiting for us!

In summer, hot soups do not go well with,y lifestyle at all, but with the first yellowed leaves, I place the pan onto the stove, and freshly cooked soup appears on a table almost magically!

Recently I experimented with sweet potatoes and prepared practically the whole refrigerator of dishes, but this soup apparently won my heart! At first, I made a variation with cream, and it turned out very thick and tasty. The other was with vegetable broth and goat milk yogurt. I started thinking which variation to place here, and my choice fell on the lighter option with the broth. If you like cream-based soups, do not hesitate to add cream instead.

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Serving Size:

2 servings

Ingredients:

  • 12.3 oz sweet potatoes
  • 1 shallot
  • 5.3 oz of bell peppers
  • 0.5 tsp Champagne or white vinegar (not apple)
  • 5 cups of homemade vegetable broth
  • 1 tbsp. Butter
  • 3 sprigs of thyme
  • Salt
  • Goat milk yogurt for garnish

Nutrition Per Serving:

  • 260 Calories
  • 6 g Fat
  • 49.5 g Carbs
  • 7 g Fiber
  • 14 g Sugar
  • 4 g Protein

Directions:

Preheat the oven to 350F degrees.

Cut the peppers into small strips, mix with olive oil and salt and roast until soft for 15-20 minutes.

Peel the sweet potatoes and cut into medium pieces.

Cut the shallot cut into cubes.

Melt the butter in a deep saucepan, add the shallot, thyme and lightly cook for 2 minutes over medium heat.

Add the broth and potatoes to the pan, bring to a boil, turn off the gas and set aside for 25-30 minutes. This step is necessary, as it makes the soup more flavorful and helps to avoid adding extra liquid when you put all the ingredients in the blender.

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Return the saucepan to the gas, add the vinegar, cover and cook over medium heat for 10-15 minutes or until the potatoes become soft.

Combine everything from a pan with roasted peppers in a blender and puree until smooth. If the soup still looks too thick, add more broth.

Serve the soup with goat milk yogurt or sour cream.

Bon Appetit!

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