Roasted Red Pepper Sweet Potato Soup with Almond Butter | Vegan, Gluten-Free, Whole30
Recipe and image by Avocado Skillet
Rated 3.3 stars by 8 users
Category
Soup
Author:
Recipe and image by Avocado Skillet
Servings
2
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
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2 cups cubed sweet potato
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1 red bell pepper - cut in half
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½ sweet yellow onion - quartered
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1 bulb garlic - top cut off
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4 cups vegetable broth
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¼ cup Artisana Organics Almond Butter
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½ tsp dried thyme
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½ tsp dried rosemary
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1 Tbsp nutritional yeast
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½-1 teaspoon salt (adjust to your preference)
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½ tsp turmeric
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½ tsp paprika
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1 Tbsp harissa paste
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Black pepper to taste
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Juice from ½ lemon
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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