Preheat oven to 200 degrees Celsius. Line a baking sheet with foil or parchment.
Halve bell peppers, then remove the stems, seeds, and ribs. Place the bell peppers cut side down onto the baking sheet with the onion—roast for 40 minutes.
Transfer the roasted bell peppers to a zipper bag or bowl. Seal the zipper bag or cover the bowl with plastic so the peppers steam.
Steam the peppers for 10 minutes, then peel and discard the charred skins. Set aside with the onion.
Heat the olive oil in a medium-size pot over medium heat.
Sauté the minced garlic for 30 seconds. Add the paprika and stir for a few more seconds.
Add the potato, salt, and black pepper. Sauté for three minutes.
Add the roasted bell pepper, roasted onion, and broth. Bring to a boil over high heat.
Reduce to a simmer and simmer uncovered for 15 minutes or until the potatoes are fork-tender.
Puree the soup in batches using a blender or food processor. Stir in the lemon juice.
Taste and adjust seasonings if needed. Ladle the soup into bowls and serve

Calories

137

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

19 g

Fiber (grams)

4 g

Net carbs

15 g

Sugar (grams)

7 g

Protein (grams)

3 g

Sodium (milligrams)

247 mg

Cholesterol (grams)

0 mg

Roasted Red Pepper Soup

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