Roasted Red Pepper Sweet Potato Soup with Almond Butter | Vegan, Gluten-Free, Whole30
Recipe and image by Avocado Skillet
Enjoy this roasted and creamy soup with our almond butter as the star ingredient. Gluten-Free, Vegan, Whole30
2 cups cubed sweet potato
1 red bell pepper - cut in half
½ sweet yellow onion - quartered
1 bulb garlic - top cut off
4 cups vegetable broth
¼ cup Artisana Organics Almond Butter
½ tsp dried thyme
½ tsp dried rosemary
1 Tbsp nutritional yeast
½-1 teaspoon salt (adjust to your preference)
½ tsp turmeric
½ tsp paprika
1 Tbsp harissa paste
Black pepper to taste
Juice from ½ lemon
Preheat the oven to 400 degrees.
Add garlic, red bell pepper, onion and sweet potato to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is browned and cooked through.
Add cooked garlic cloves (removed from bulb), pepper, onion and sweet potato to a blender along with the rest of the soup ingredients. Blend until smooth and creamy.
Serve and enjoy!
*Omit bread to keep it Whole30 and Gluten-Free.