Red Pepper Soup

"This is a creamy red pepper soup without the cream. For a fully vegan soup, you can substitute the butter with olive oil."
 
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Ready In:
1hr
Ingredients:
13
Yields:
2 1/2 quarts
Serves:
10
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ingredients

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directions

  • 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.
  • Add salt. I usually use 1 tsp for unsalted broth, 1/2 tbsp for salted broth.
  • Add rosemary, basil, and chili. Stir for 30 seconds.
  • Add vegetable broth and water.
  • Add potato and yam. Bring to boil and let simmer for 25 minutes, or until potato and yam are fully cooked.
  • 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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RECIPE SUBMITTED BY

I'm a grad student studying Computer Science, but I love cooking too! I've recently progressed to the point where I don't really have to follow a recipe for most things, and I've made a few of my own up. When I'm not freaking out about my code not compiling, I will try to post some of my recipes up here ;D
 
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