Roasted Red Pepper & Sweet Potato Soup |The 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Roasted Red Pepper & Sweet Potato Soup. January is National Soup month, so eat up! Also don't forget about the 21-Day Vegan Kickstart starting tomorrow!21-Day Vegan Kickstart, Mezzetta red peppers, Juicy Gems pomegranate arils, Pacific Foods broth, Sprouts Farmers Market fresh edible flowers.

Posted by Jane Velez-Mitchell on Sunday, January 7, 2018

From The 40-Year-Old Vegan
Makes 4 servings
Soup Ingredients

  • 1.5 c. cooked sweet potatoes
  • 1 -16 oz. jar roasted red peppers packed in water (preferred brand Mezzetta)
  • 1 c. onion, diced
  • 1 clove garlic, minced
  • 2 bay leaves
  • 2 c. veggie stock, preferred brand, Pacific Foods
  • ¾ c. orange juice
  • 1/8 t. cinnamon
  • 1/16 t. (pinch) freshly grated nutmeg
  • 1.5 t. salt
  • Fresh ground black pepper

Garnishes

  • Toasted chopped pecans
  • Pomegranate arils, fresh or Juicy Gems brand
  • Freshly chopped cilantro (or flat leaf Italian parsley)
  • Fresh edible flower petals, preferred brand Sprouts (in the produce section)

Directions

  1. Heat a few tablespoons of the veggie broth over medium-high heat. Add onions and garlic and saute until the veggies are soft, 3- 5 minutes.
  2. Add remaining ingredients and bring to boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Discard the bay leaves and add the soup mixture to a blender. Puree until smooth.
  5. Serve with garnishes.

 

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