Roasted Red Pepper and Sweet Potato Soup with Cashew Sour Cream
Recipe
Roasted Red Pepper and Sweet Potato Soup with Cashew Sour Cream
Total Time: 55 Minutes | Active Time: 10 Minutes | Serves 8
Roasted Red Pepper and Sweet Potato Soup
Ingredients:
- 2 Tablespoon avocado oil
- 4 large sweet potatoes, peeled and diced
- 2 red bell peppers, sliced
- 2 onion, diced
- 6 garlic cloves, unpeeled
- 8 cups vegetable broth
- 2 teaspoons smoked paprika, plus more for sprinkling
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon cayenne pepper, or to taste
- Salt and pepper
- For garnish: cashew sour cream, sliced green onions
Directions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper.
- Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste.
- Ladle into bowls and top with cashew sour cream, green onions, and an extra sprinkle of paprika.
Cashew Sour Cream (Yields 1 Cup)
Ingredients:
- 1 1/2 cups raw cashews
- 1/4 cup fresh lemon juice
- 1/2 to 3/4 cup water
- salt, to taste
Directions:
Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream.
Store in an airtight container for up to 4 days.
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