roasted red pepper & sweet potato soup

This Sunday, I was a mess.  I woke up exhausted and feely crummy from all of the movie theatre popcorn/buffalo wings from the night before.  This pregnancy has been interesting for me: even since I have gotten past the first-trimester nausea that plagued my every waking hour…I haven’t been able to eat unhealthy without feeling gross.  I think this baby is already healthier than I am.

That being said, I had nothing planned for dinner on Sunday and I needed something to revitalize my body.  After a trip to Whole Foods to pick-up 3 extra ingredients, I had dinner planned.  This recipe comes purely from me, and I hope you enjoy it as much as we (including baby!) did.

Roasted Red Pepper & Sweet Potato Soup

  • 3 large sweet potatoes
  • 1 large red pepper
  • 5 cloves garlic
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 1/2 cup half & half
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp Mexican paprika
  • 2 tsp sea salt
  • 2 Tbsp cilantro
  • 1/4 cup cheddar cheese, shredded

Prep Work: 10-15 minutes

  1. Wash, peel, and dice the sweet potatoes into small chunks.
  2. Mince the garlic cloves into small pieces.
  3. Over a gas burner, roast the red pepper over medium heat until it becomes charred.  Don’t be afraid to put the pepper directly onto the open flame.  Be sure to flip it often, and be careful to keep an eye on it so it does not burn.  If you don’t have a gas burner, you can also roast the pepper in the oven.IMG_1021-001
  4. Dice the roasted pepper into chunks.IMG_1023-001

Cooking: 50-60 minutes

  1. In a large pot, combine the diced sweet potato, broth, and water.  Bring to a boil, and then let the potatoes simmer for 30 minutes.
  2. After the potatoes have turned soft, add the roasted red pepper and garlic.  Allow the picture to simmer for another 10 minutes.
  3. Add the chili powder, cumin, sea salt, and paprika.
  4. Using an immersion blender, blend the soup until the mixture is smooth and creamy.  If you don’t have an immersion blender, carefully pour the hot mixture into a blender and blend until smooth.
  5. Stir in the half & half.
  6. Serve the soup, garnished with the cilantro and cheddar cheese.IMG_1027-002

This soup should easily serve 4 people.  I think it would be delicious paired with steak or chicken, served in a smaller portion.  It’s also great by itself, served with bread or tortilla chips.  For added protein, I think black beans or bacon would be a delicious addition.

Take care and happy Wednesday!

I am linking up with Buns In My Oven for What’s Cookin’ Wednesday!  

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