Dipping your spoon into this bell pepper and sweet potato soup recipe is like dipping into a bowl of sunshine. It’s stunning—and the perfect antidote to a gloomy day. This soup also freezes well, so if you’re not serving a crowd, store the leftovers for a later date (or make a double batch). I like to enjoy this soup accompanied by my Massaged Kale Salad with Spicy Hazelnuts.
Golden Bell Pepper Soup Recipe
Serves 6 to 8
¼ cup extra-virgin olive oil
½ small onion, diced
2 medium carrots, peeled and diced
1 celery stalk, diced
Sea salt and freshly ground black pepper, to taste
8 yellow, red and/or orange bell peppers, chopped
1 large sweet potato, peeled and chopped
4 cups low-sodium vegetable broth
3 teaspoon finely chopped fresh marjoram
Gluten-Free Herbed Croutons, for garnish
Sliced avocado, for garnish; optional
Finely chopped fresh cilantro, for garnish; optional
Sriracha Sauce, for garnish; optional
In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil.
From the Organic Authority Files
Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary.
Return the soup to the pot to keep warm until serving. Serve garnished with the Herbed Croutons and, if desired, theavocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.
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Image: Lauren Volo