Curried Sweet Potato and Roasted Red Pepper Soup

This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.

• Ready In: 50 mins
• Serves: 10
• Yields: 10 bowls

Ingredients

• 2  tablespoons olive oil
• 2  cups sweet potatoes
• 1  cup onion
• 2  tablespoons garlic, minced
• 1⁄2 tablespoon ginger, chopped
• 1  roasted red pepper
• 2  tablespoons  chicken soup powder
• 4  cups water
• 2  teaspoons cumin
• 1  teaspoon chili powder

Directions

1. Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
2. Chop 2 sweet potatoes into medium sized chunks.
3. Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
4. Add water, roasted red pepper, chicken soup mix and spices.
5. Cook for 30 minutes or until sweet potatoes are soft.
6. Take pot off the heat.
7. Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
8. Adjust with spices and water as needed.
9. Top with croûtons and/or a little rum and enjoy!