Roasted Red Pepper Sweet Potato Soup with Almond Butter

Name: Roasted Red Pepper Sweet Potato Soup with Almond Butter | Vegan, Gluten-Free, Whole30
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 2 cups cubed sweet potato; 1 red bell pepper - cut in half; ½ sweet yellow onion - quartered; 1 bulb garlic - top cut off; 4 cups vegetable broth; ¼ cup Artisana Organics Almond Butter; ½ tsp dried thyme; ½ tsp dried rosemary; 1 Tbsp nutritional yeast; ½-1 teaspoon salt (adjust to your preference); ½ tsp turmeric; ½ tsp paprika; 1 Tbsp harissa paste; Black pepper to taste; Juice from ½ lemon

Roasted Red Pepper Sweet Potato Soup with Almond Butter | Vegan, Gluten-Free, Whole30

Recipe and image by Avocado Skillet

Rated 3.8 stars by 6 users

Servings

Prep Time

5 minutes

Cook Time

45 minutes

Enjoy this roasted and creamy soup with our almond butter as the star ingredient. Gluten-Free, Vegan, Whole30

Ingredients

2 cups cubed sweet potato
1 red bell pepper - cut in half
½ sweet yellow onion - quartered
1 bulb garlic - top cut off
4 cups vegetable broth
¼ cup Artisana Organics Almond Butter
½ tsp dried thyme
½ tsp dried rosemary
1 Tbsp nutritional yeast
½-1 teaspoon salt (adjust to your preference)
½ tsp turmeric
½ tsp paprika
1 Tbsp harissa paste
Black pepper to taste
Juice from ½ lemon

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Directions

Preheat the oven to 400 degrees.
Add garlic, red bell pepper, onion and sweet potato to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is browned and cooked through.
Add cooked garlic cloves (removed from bulb), pepper, onion and sweet potato to a blender along with the rest of the soup ingredients. Blend until smooth and creamy.
Serve and enjoy!

Recipe Note

*Omit bread to keep it Whole30 and Gluten-Free.

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