Sweet Potato and Red Bell Pepper Soup
Prep
10 mins
Cook Time
30-35 mins
Servings
8
It's January and there's a lovely CHILL in the Texas air, and I am loving it!
I find it funny that I am cold in Texas. I am Canadian born and have been through some freezing cold winters. However, after 8 years away from "home", this chilly weather still brings forth the desire for some warm, nourishing soup.
So with that being said, I present to you my Sweet Potato and Red Bell Pepper Soup! I personally love soup with a side of crusty french bread but feel free to change it up. This soups pairs well with a sandwich, toast, naan bread, with pasta, or eat as is.
For leftovers, store in the refrigerator in an airtight container for up to 3-4 days.
Bon Appetit!
XO,
Bobbielee
Ingredients
- 4 tbsps butter (or oil of choice)
- 1 medium onion, chopped
- 3 cloves garlic, diced finely
- 1/2 inch piece ginger, diced finely
- 3 red bell peppers, seeded and chopped
- 1 lb sweet potatoes, peeled and diced
- 1 tsp sea salt
- 1 tsp turmeric powder
- 1 cup dried red lentils
- 4 cups vegetable stock
- 1 can coconut milk
Directions
Heat a medium size pot over medium heat, add the butter (or oil).
To the heated pot, add the onion, garlic, and ginger. Cook for about 5 mins, onions will be translucent.
Now add the red pepper and sweet potato. Cover the pot and cook for 10 minutes, stir to prevent it from burning to the bottom.
Stir in the sea salt, black pepper, turmeric, vegetable stock, and lentils. Bring the soup to a boil. Reduce to a simmer, and cover the pot. Cook for 12-16 minutes or until the lentils are soft.
Now stir in the coconut milk.
Puree the soup with an immersion blender or allow it to cool and puree it in a blender (I use a Vitamix).
Serve with a sandwich, toast, naan bread, over pasta or eat as is.
Share the love
#dairy-free
#plantbased
#sides
#soup
#vegan
#vegetarian
#sweetpotato
#redpepper
#fiber
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