Clear Skin | Sweet Potato Soup

Winter in Los Angeles this year has been abnormally cold and rainy. For those of you who live in colder climates may laugh, but there have been days where it is 36 degrees here, that is abnormally cold. Lately most of my clients have been coming in with congested, dehydrated skin. The cold dry air isn’t helping their skin and then they go into their hot dry home and office which also is not helping their skin.

How do you make sure your skin stays clear and hydrated during the winter months? The first thing I would look into for your home and office would be a humidifier, add moisture into the air. For skincare if you don’t already use a hyaluronic acid in your daily routine add it now, hyaluronic acid helps retain water in the skin, without feeling greasy. This is great for all skin types and when the skin is hydrated you will have less congestion. Eat vitamin rich foods. I always crave soup in the winter and find I can get numerous vitamins in one meal.

roasted bell pepper and sweet potato soup .jpg

Clear Skin | Roasted Bell Pepper and Sweet Potato Soup

Vitamin A | sweet potatoes: Helps control sebum (oil) production and prevents clogged pores.

Vitamin C | bell peppers: Helps fight off inflammation.

Zinc | pumpkin seeds: Helps fight off viruses and bacteria and decreases inflammation.

 

Roasted Bell Pepper and Sweet Potato soup

Serves: 4

Ingredients:

Pumpkin Seed Milk

  • 1/2 cup raw pumpkin seeds

  • 2/3 cup water

  • pinch of salt

Roasted Bell Pepper and Sweet Potato Soup

  • 2 red, yellow or orange bell peppers

  • 2 large sweet potatoes, peeled and chopped

  • 1 carrot, peeled and chopped

  • 1/2 sweet onion, diced

  • 1 TBSP coconut oil

  • 32 oz low sodium vegetable broth

  • 2 garlic cloves

  • salt

  • pepper

Instructions:

  1. Heat oven to 450°F. Line a baking sheet with parchment paper. Place whole bell pepper on parchment paper. Cook in over for 20 minutes.

  2. While the bell peppers are cooking place pumpkin seeds in a bowl and soak in water for 20 minutes. Drain the pumpkin seeds, then place pumpkin seeds, water, and salt into a blender for 2-3 minutes until smooth.

  3. In a pot heat 2 tsp of coconut oil on medium heat and add onion. Cook for 5 minutes until transparent. Add in garlic and cook for another minute. Add in carrots and sweet potatoes, broth and salt. Bring to everything to a boil. Reduce heat and let simmer for 20-25 minutes.

  4. Take bell peppers out of oven, remove stems, seeds and peel the skin. Put bell peppers and soup mix in a blender and blend till smooth.

  5. Pour soup into bowls and drizzle pumpkin seed milk on top for more creaminess. You can also add the pumpkin seed milk in while the soup in simmering, you would use 1/2 the broth if you do prefer this way. Enjoy!

 

Much love,

Rochelle

 

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