Category: Soups

Serves: 8

Ingredients

• 10-12 medium sweet red bell peppers, halved, seeds discarded
• 3 Tbsp olive oil, rice bran oil or avocado oil
• 1 medium yellow onion, peeled and finely chopped
• 1 large sweet carrot, peeled and diced
• 2 large cloves garlic, peeled and crushed
• 1 medium Yukon Gold potato or sweet potato, peeled and diced
• 2 tsp fresh thyme
• 1 Tbsp fresh basil
• 4 cups low-sodium, low-fat chicken or vegetable stock
• 2 bay leaves
• 2 tsp red wine vinegar
• 1/8 tsp cayenne pepper
• Sea salt and fresh ground balck pepper to taste
• 1 basil leaf (for garnish)

Directions

1. Preheat broiler. Place red peppers cut side down on baking sheet. Lightly coat the outside of each pepper with your oil of choice. Place baking sheet under the broiler and cook until the skins blacken. Remove from broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins. Wait until the peppers are cool enough to handle and gently remove the skin from each. Put skinned peppers in a bowl and set aside.
2. In a Dutch oven or stock pot, heat 1 tablespoon oil of choice over medium heat. Add the onion and carrot and cook until the onion is soft and translucent. Add the garlic and sauté briefly. Add potato or sweet potato, herbs, stock, skinned, roasted peppers, and bay leaves. Simmer until all vegetables are soft. When ready, remove the bay leaves and purée the soup until it is smooth. Add vinegar and cayenne pepper. Season with sea salt and freshly ground black pepper. Garnish with a fresh basil leaf and serve immediately.

Nutrition Facts

Calories 118, Protein 2g, Carbohydrates 15g, Fiber 3g, Sugar 7g, Fat 5g, Sodium 190mg