Roasted Sweet Potato, Carrot-Red Pepper Soup
Roasted Sweet Potato, Carrot-Red Pepper Soup

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, roasted sweet potato, carrot-red pepper soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Roasted Sweet Potato, Carrot-Red Pepper Soup is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Roasted Sweet Potato, Carrot-Red Pepper Soup is something which I have loved my entire life. They’re fine and they look wonderful.

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping. Melt the butter in a large pot over medium heat, and mix in the olive oil.

To begin with this recipe, we have to prepare a few components. You can cook roasted sweet potato, carrot-red pepper soup using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Sweet Potato, Carrot-Red Pepper Soup:
  1. Make ready 1 Medium size Sweet Potato
  2. Get 1 Medium Carrot
  3. Take 1 Medium Red Bell Pepper
  4. Prepare 6 Tbs Olive Oil or Butter
  5. Take 5-6 Finely Chopped Garlic Cloves
  6. Prepare 1 Small Red Onion
  7. Prepare to taste Salt
  8. Take 1/4 Tsp Grated Ginger
  9. Take to taste Ground Black Pepper
  10. Take 1/4 Tsp Chili Powder
  11. Prepare 1 Cup Vegetable Broth or Water

Over the years we've adjusted the recipe to include more peppers and fewer potatoes, to. The special ingredient is roasted red bell peppers, which compliment the sweetness of the potato and add a touch of smoky flavor, too. I like roasting the peppers from scratch, because I think the smokiness is more prominent when I do. But I've definitely made the soup with jarred, roasted bell.

Steps to make Roasted Sweet Potato, Carrot-Red Pepper Soup:
  1. Preheat oven to 400 F. - Wash, Peel the skins of Sweet Potato and Carrot. Cut them into pieces and coat them with olive oil and salt.
  2. Wash Red Pepper and cut it into half. Coat them with olive oil. - Throw carrot, sweet potato, red pepper and garlic gloves onto baking sheet pan.
  3. Roast them for 35-40 Min. or until golden Brown in color. - Now, let it cool down for few min.
  4. Remove the skin of bell pepper and cut them into small pieces. - Now take a deep pan on medium flame, take 2 tbs of olive oil saute finely chopped onions and grated ginger until it’s golden brown.
  5. Now, throw in roasted sweet potato, carrot, garlic and bell pepper. Add a cup of water or vegetable broth. Cook them for 5 min.
  6. Switch off the flame. blend everything using hand blender. Pass it through strainer.
  7. Transfer it to the pot, add spices and salt to taste. Heat it up again, if you want you can add water to adjust the consistency. Let it boil for few mins.
  8. Serve hot in a bowl, top it up with plain yogurt.

Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up. If you don't have an immersion blender, a regular blender works fine. Keywords: potato and red pepper soup, roasted pepper soup, roasted red pepper and.

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