Roasted Red Pepper and Sweet Potato Soup
Here’s a soup for a blustery day, chock full of vitamin B6, C, and D. Unlike most heavy soups, however, this one isn’t milk based and is very simple to make. Plus, you get the tripled benefits of onions, red peppers, carrots, celery, and sweet potatoes in one creamy, guiltless spoonful.
- 2 large sweet potatoes, peeled and cubed
- 1 cup chopped onions
- Up to ¼ cup grapeseed oil
- Sea salt and freshly ground black pepper to taste
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 to 4 garlic cloves, minced
- 4 large roasted red peppers, coarsely chopped
- 4 to 5 cups vegetable stock
- 1 cup coconut milk
- Large handful of fresh sweet basil, thinly sliced
- Set oven to 375 Fahrenheit.
- Sprinkle a small amount of grapeseed oil over sweet potatoes and onions on baking sheet. Salt and pepper to taste, stir to coat. Roast for 20 minutes and set aside.
- Heat remaining grapeseed oil on medium high, add garlic, celery, carrots, and salt to taste. Add roasted peppers and sweet potato mixture and cook for 10 minutes.
- Add vegetable stock, coconut milk, season with salt and pepper. Bring to boil, then simmer uncovered for 15-20 minutes, then remove from heat.
- Blend soup to desired smoothness, season to taste, stir in basil. Garnish with remaining basil.