Roasted Red Pepper, Yam, Carrot, Pear Soup
137
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 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
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
