Roasted Red Pepper, Yam, Carrot, Pear Soup

137

Non dairy soup that is creamy, silky in texture. Souper easy to make using a stick blender. Appetizer. Serve hot or cold. Either way it is delish!

Preheat oven to 425 degrees

Baking Sheet Ingredients:
1 teaspoon Olive Oil
1 large Yam, halved. See how do I Chop This!
1/2 teaspoon Kosher or Sea Salt

Stove Top Roasting Ingredients:
1 Red Bell Pepper
1/2 teaspoon Olive Oil


Large Pot Ingredients:
1 Tablespoon Olive Oil
1 Leek, trimmed and Chopped
2 Garlic Cloves, finely Chopped
1 cup Chopped Carrot
1 ripe Pear, peeled, cored and Chopped
2 teaspoons Fresh Thyme Leaves or one teaspoon dried. I used Fresh.
1/4 teaspoon ground Nutmeg
1 teaspoon Salt
4 cups Turkey or Chicken Stock. I made Turkey Stock so that’s what I used. You could also use Veggie stock and stay vegetarian/vegan

Zing Factor:
1/4 teaspoon Cayenne Pepper or to taste
1 Tablespoon per serving of Greek Yogurt as a topping. The yogurt adds a tanginess that complement’s the slight sweetness of the soup
Sprinkle of Nutmeg on the yogurt when serving
Baking Sheet Ingredient Prep: No need to peel the Yam. Halve it and brush cut sides with Olive Oil. Sprinkle with the salt. Place on baking sheet cut side down. Roast in the oven till very soft. About 30...
See the full directions on my site
Nutritions

Calories
1993

Sodium
5064mg
211% DV

Fat
88g
136% DV

Protein
196g
393% DV

Carbs
85g
29% DV

Fiber
24g
96% DV

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