Roasted red pepper soup

INGREDIENTS

2 cups cubed sweet potato

1 red bell pepper - cut in half

1 bulb garlic - top cut off

4 cups vegetable broth

¼ cup almond butter

½ teaspoon dried thyme

½ teaspoon dried rosemary

1 tablespoon nutritional yeast

½-1 teaspoon salt adjust to your preference

½ teaspoon turmeric

½ teaspoon paprika

1 tablespoon harissa paste

black pepper to taste

juice from ½ lemon

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INSTRUCTIONS

Preheat oven to 400 degrees.

Add garlic, red bell pepper 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.

Divide out soup and serve.

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