Ingredients

Balsamic Reduction

1 cup balsamic vinegar

¼ cup agave nectar

Soup

3 Tbs. olive oil

1 medium red onion, diced (1 ½ cups)

½ medium sweet potato, peeled and diced (1 cup)

1 medium Yukon gold potato, peeled and diced (½ cup)

1 large shallot, diced (½ cup)

1 tsp. ground cumin

¼ tsp. red pepper flakes

1 clove garlic, minced (1 tsp.)

6 cups low-sodium vegetable broth

2 large red bell peppers, diced (3 cups)

Preparation

  1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.

  2. To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.