Silky Smooth Red Pepper & Sweet Potato Soup
Capture vitamin-rich red peppers and sweet potatoes in this tasty and nutritious soup. It makes a perfect starter for a meal or as a side dish to a hearty sandwich.
- Course Soups & Creams
- Prep. Time 20 mins
- Cooking Time 30 mins
- Yields 4 to 6 servings
Preparation
What You Need
1 tbsp (15 mL) butter
1 onion, chopped
Salt and pepper, to taste
2 sweet red peppers, chopped
1 large sweet potato, peeled and chopped (about 12 oz / 375 g)
3 cups (750 mL) hot water
1 cup (250 mL) 10% half-and-half or 18 % table cream
2 tbsp (30 mL) small leaves or thinly sliced fresh basil
Instructions
In a pot, melt butter over medium heat; add onion, 1 tsp (5 ml) salt and 1/4 tsp (1 ml) pepper and sauté for 5 min or until softened. Add red peppers and sweet potato and sauté for 2 min or until peppers start to soften. Add water and bring to a boil, scraping up bits stuck to pot. Reduce heat and boil gently for about 15 min or until vegetables are soft.
Working in batches, transfer soup to blender and purée until smooth. Strain through a sieve back into pot, pressing with a rubber spatula. (Alternatively, use an immersion blender in pot and strain into another pot).
To serve, reheat soup over medium heat until steaming, stirring often. Add cream and heat gently (do not let boil). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle with basil.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 143 calories
Proteins: 3 g
Carbohydrates: 18 g
Fat: 7 g
Fibre: 3 g
Sodium: 79 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 6 % / 70 mg
Vitamin C: 90 %
Vitamin A: 56 %
Vitamin B6: 16 %
Folate: 14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
The soup can be prepared ahead through step 2, cooled, covered and refrigerated for up to 2 days or frozen for up to 6 months. To serve, thaw if necessary, and proceed with step 3.
Straining the soup is an extra step but it creates a fine restaurant-quality textured soup.
Tips from the community
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I usually add a regular potato to thicken the soup as well as 1/4 tsp of chili garlic sauce to add a bit of zip.
Mary
December 3rd, 2009
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