Healthy Roasted Sweet Potato and Red Pepper Soup

🧂 Ingredients

• 2 Red Bell Pepper
• 1 tbsp Canola Oil
• 2 Small Spanish Onions

  chopped
• 2 Garlic Cloves

  minced
• 1 tsp Smoked Paprika
• 2 Sweet Potatoes

  peeled and chopped
• 3 cups Chicken Stock
• 1 tbsp Fresh lemon juice
• 1/2 tsp Salt
• Red Pepper Flakes

  crushed
• Scallions or Chives

  sliced
• Sour Cream or Greek Yogurt
• Roasted Pistachio

Instructions

• 1 Preheat the oven to 450F.
• 2 Arrange bell peppers on a parchment lined baking sheet. Roast for 40 minutes, or
  until the skins are wrinkled and charred. Remove the peppers from the oven and
  allow to cool, approximately 20-30 minutes.
• 3 Remove the stems, skins, and seeds from the peppers; chop the peppers roughly
  and set them aside.
• 4 Heat the oil in a large dutch oven over medium high heat. Add onion. Cook,
  stirring frequently, for 5-6 minutes, or until the onion has softened. Add the
  garlic and cook for another minute.
• 5 Add the sweet potato, broth, smoked paprika and salt. Bring the mixture to a
  boil. Reduce the heat to low, cover, and simmer for 20-22 minutes, or until the
  sweet potatoes have softened.
• 6 Add roasted red peppers to the pot. Use an immersion blender to blend the soup
  until it's smooth. Transfer the soup back to the pot and stir over medium heat
  for 2-3 minutes. If the soup is thicker than you'd like, add extra stock to thin
  it out.
• 7 Add the lemon juice and serve in large soup bowls topped with crushed red pepper
  flakes, sliced scallions, pistachio and dollop of sour cream or greek yogurt.

Nutrition Info