Description
Free of gluten, dairy, soy, corn, sugar. Vegan. Paleo.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- ½ small onion (diced)
- 2 medium carrots (peeled and diced)
- 1 celery stalk (diced)
- Sea salt and freshly ground black pepper (to taste)
- 8 yellow (red and/or orange bell peppers, chopped)
- 1 large sweet potato (peeled and chopped)
- 4 cups low-sodium vegetable broth
- 3 teaspoon finely chopped fresh marjoram
- 1 recipe Gluten-Free Herbed Croutons (for garnish)
- Sliced avocado (for garnish; optional)
- Finely chopped fresh cilantro (for garnish; optional)
- Drizzle Seriously Sensational Sriracha Sauce (for garnish; optional)
Instructions
- In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes. Add the bell peppers and cook until soft, about 6 minutes. Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes. Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth.
- If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary.
- Return the soup to the pot to keep warm until serving.
- Serve garnished with the Herbed Croutons and, if desired, the avocado and cilantro on top and Seriously Sensational Sriracha Sauce on the side.