- Preheat oven to 425ºF. Spread sweet potatoes and bell peppers on baking sheet. Drizzle with olive oil and rice vinegar. Gently toss with hands to coat. Roast for 20 minutes. Carefully remove pan from oven and stir in garlic cloves. Return to oven for 20 minutes longer or until edges of vegetables are lightly charred.
- Transfer vegetables and garlic to a large pot or Dutch oven and add vegetable stock, thyme and sea salt. Use an immersion blender to purée until smooth. Heat pot on stove over medium heat for 8-10 minutes, until bubbling. Stir well.
- Ladle soup into bowls and serve hot topped with crème fraiche, parsley, toasted bread and black pepper.
Creamy Roasted Sweet Potato and Red Pepper Soup
Yield
Serves 4-5
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour, 5 minutes
kikkoman products used:
ingredients
2 pounds peeled/chopped sweet potatoes
2 medium red bell pepper, coarsely chopped
2 tablespoons olive oil
2 tablespoons Kikkoman® Rice Vinegar
4 cloves garlic
3 cups vegetable or chicken stock
1 teaspoon dried thyme
1 teaspoon sea salt
⅓ cup crème fraiche
Fresh chopped parsley
Cracked black pepper to taste
1 cup toasted bread rounds
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
