RED ROASTED POTATO RECIPE RECIPES

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ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOU…



Roasted red pepper, sweet potato & smoked paprika sou… image

Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.

Provided by Emma Freud

Categories     Lunch, Soup, Starter, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 10

1 sweet potato, roughly chopped into dice with the skin still on
1 red pepper, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
3 garlic cloves, peeled
1 tsp smoked paprika
2 tbsp olive oil
200ml coconut milk
200ml chicken stock
½ tbsp sriracha
1 tsp maple syrup

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
  • Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Nutrition Facts : Calories 491 calories, FatContent 33 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 8 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.8 milligram of sodium

ROASTED PEPPER POTATO SOUP RECIPE: HOW TO MAKE IT



Roasted Pepper Potato Soup Recipe: How to Make It image

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 12

2 medium onions, chopped
2 tablespoons canola oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chiles, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Steps:

  • In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

Nutrition Facts : Calories 204 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 1154mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 6g protein.

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