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“This is a creamy red pepper soup without the cream. For a fully vegan soup, you can substitute the butter with olive oil.”
READY IN:
1hr
SERVES:
10
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter over medium heat. Saute the garlic for 30 seconds, then onion for 30 seconds, then add the red pepper. Saute for 5-10 minutes or until soft.
  2. Add salt. I usually use 1 tsp for unsalted broth, 1/2 tbsp for salted broth.
  3. Add rosemary, basil, and chili. Stir for 30 seconds.
  4. Add vegetable broth and water.
  5. Add potato and yam. Bring to boil and let simmer for 25 minutes, or until potato and yam are fully cooked.
  6. Blend using an immersion or regular blender. Adjust saltiness if needed, and add balsamic vinegar, to taste. I usually add 1-2 tablespoons.

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