Vegan Creamy Red Pepper Sweet Potato Soup with Almond Butter
This Vegan Creamy Red Pepper Sweet Potato Soup with Almond Butter is a delicious vegan soup recipe.
Equipment
- 1 blender
Ingredients
- 2 cups cubed sweet potato
- 1 red bell pepper - cut in half
- 1 bulb garlic - top cut off
- 4 cups vegetable broth
- ¼ cup almond butter
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 tablespoon nutritional yeast
- ½-1 teaspoon salt adjust to your preference
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 tablespoon harissa paste
- black pepper to taste
- juice from ½ lemon
Instructions
- Preheat oven to 400 degrees.
- Add garlic, red bell pepper and sweet potato to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is browned and cooked through.
- Add cooked garlic cloves (removed from bulb), pepper, onion and sweet potato to a blender along with the rest of the soup ingredients. Blend until smooth and creamy.
- Divide out soup and serve.
Notes
This makes 2 servings of soup.
Nutrition
Calories: 383kcalCarbohydrates: 49gProtein: 12gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 2642mgPotassium: 983mgFiber: 10gSugar: 16gVitamin A: 22041IUVitamin C: 83mgCalcium: 171mgIron: 3mg
Tried this recipe?Let us know how it was!