Roasted Red Pepper Soup with Cilantro Lime Sour Cream and Roasted Corn
Red bell peppers are a great source of vitamin C, with more than twice the amount found in oranges.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Roasted Red Pepper Soup with Cilantro Lime Sour Cream and Roasted Corn
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, or until the peppers are charred and softened.
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Remove the peppers from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers.
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In a large pot, heat some olive oil over medium heat. Add the onion and garlic cloves, and cook until softened.
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Add the chopped roasted red bell peppers, vegetable broth, cumin, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
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While the soup is simmering, heat a skillet over medium-high heat. Add the corn kernels and cook until lightly charred.
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In a small bowl, combine the sour cream, chopped cilantro, and lime juice.
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Once the soup is done simmering, use an immersion blender or transfer it to a blender to puree until smooth.
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Serve the roasted red pepper soup topped with the roasted corn and a dollop of the cilantro lime sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
