Red peppers can make a delicious addition to any meal, but serving them roasted really brings out their sweet, rich flavor. Peppers are an excellent source of many vitamins, such as vitamin A, E, C, B6 and B9, along with minerals such as folate and manganese. The vitamin C in red peppers is something that stands out. Research shows the average red bell pepper has over 300% the daily recommended amount of vitamin C. Compare that to an average orange that has about 90% the daily recommended amount. This high vitamin C content gives red peppers a powerful antioxidative effect, which scientists are researching as a way to alleviate arthritis.
Ingredients:
- 4 large or 6 small red bell peppers
- 1 Tablespoon olive oil
- 1 large or 2 small white or yellow onions, roughly chopped
- 2 cloves garlic, minced
- 4 sweet potatoes, peeled and roughly chopped
- 5 cups low sodium broth or stock
- 1/4 teaspoon kosher salt (optional)
- Juice of 1 lime
- Crushed red pepper flakes, to taste
Preheat the oven to 450F. Arrange the whole peppers on 1 or 2 parchment or foil-lined baking sheets. Roast for 40 minutes, or until the skins are wrinkled and charred. Remove the peppers from the oven and allow them to cool and collapse (about 20 to 30 minutes). Remove the stems, skins and seeds from the peppers; chop the peppers roughly and set them aside until you’re ready to use. They can be transferred to an airtight container and stored in the fridge for up to a week.
Heat the oil or water in a large pot over medium high heat. Add the onion. Cook, stirring frequently, for 5 to 7 minutes, or until the onion is soft and clear.
Add the garlic and cook for another minute or so. Add the potato, broth and salt. Bring the mixture to a boil. Reduce the heat to a simmer, cover and simmer for 20 to 25 minutes, or until the potatoes are soft. Add the roasted peppers to the pot.
Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches and blend till smooth. Transfer the soup back to the pot and heat gently. If the soup is thicker than you’d like, add some extra broth or water to achieve the desired consistency. Add the lime juice and crushed red pepper to taste; taste and adjust the seasonings as desired and enjoy! Makes four servings.
Nutrition Facts:
Serving size: 1.5 to 2 cups
Calories: 304; Fat: 12.1g; Carbs: 43.6g; Fiber: 7.8g; Protein: 10.1g; Sodium: 380.6mg
Adapted from: Sweet Potato Red Pepper Soup | The Full Helping
