Ingredients
- 10-12 medium sweet red bell peppers, halved, seeded discarded
3 Tbsp olive oil, rice bran oil, or avocado oil
1 medium yellow onion, peeled and finely chopped
1 large sweet carrot, peeled and diced
2 large cloves garlic, peeled and crushed
1 medium Yukon Gold potato or sweet potato, peeled and diced
2 tsp chopped fresh thyme
1 Tbsp chopped fresh basil
4 cups low sodium, low fat chicken or vegetable broth/stock
2 bay leaves
2 tsp red wine vinegar
.125 cayenne powder
Sea salt and fresh ground pepper to taste
1 basil leaf (for garnish)
Description
From Tosca Reno's Cookbook
Spark Recipes
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