Roasted Yellow Pepper Soup

2017-11-26
  • Yield : 6 servings
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    110 calorie
  • Fat

    5.4 grams
  • Saturated Fat

    0.7 grams
  • Carbohydrate

    15.2 grams
  • Fiber

    2.8 grams
  • Protein

    2.9 grams

Ingredients

  • 1 tablespoon olive oil
  • 1 small carrot, peeled and finely diced
  • 1/2 small sweet onion, minced
  • 1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
  • 1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
  • 3 cups vegetable or chicken stock
  • Salt and pepper
  • 2 tablespoons prepared pesto

Method

Step 1

In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.

Step 2

Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.

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