Roasted Red Pepper Soup
2 red peppers, roasted
½ tsp olive oil
2 tbsp onion
6 medium baby carrots
1 garlic cloves
Dash of; sea salt, parsley, thyme, rosemary, marjoram and fennel seed
1 ½ cups boiling water
1 medium sweet potato, peeled and chopped
¼ tsp fresh ground black pepper
1 tbsp nonfat plain yogurt
Directions: Grill red peppers until skin turns black and starts to blister. Remove peppers and place them into a container with a lid. Cover the peppers to build up steam, let peppers rest for 10 minutes. Heat oil in a large pot over medium heat. Add chopped onions, carrots, garlic, and herbs and sauté until the onions are translucent, about 5 minutes. Add water, roasted bell peppers and chopped sweet potato. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 25 minutes. Remove soup and put in a blender along with yogurt, blend until smooth. Serve toped with fresh ground black pepper. Serves 2.
WW Points: 2
Nutrition: 122 calories, 115mg sodium, 26g carbs, 5g fiber, 2g fat, 3g protein.