Roasted Sweet Potato & Pepper Soup

This is creamy (without any cream) and very satisfying. Try it with crushed tortilla chips on top!

• Ready In: 1 hr 50 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2  medium sweet potatoes
• 1  medium red onion
• 2  red bell peppers (roasted & jarred)
• 1  cup vegetable broth
• 1  minced garlic clove
• 1  tablespoon dark brown sugar
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cayenne pepper (or to taste)
• 1⁄8 teaspoon black pepper, freshly ground
• 1⁄8 teaspoon turmeric
• 1⁄8 teaspoon ground ginger

Directions

1. Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
2. Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
3. Peel the skins from the roasted vegetables.
4. In a food processor pulse the roasted onion until chopped fine.
5. Add sweet potato and pulse until combined with the onion.
6. Turn processor on low and stream broth slowly into the vegetable mix.
7. When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
8. Move mixture from processor to a stovetop pot (one that you have a lid for!).
9. On very low heat bring soup to a simmer stirring often.
10. Once simmering place lid on pot and set to lowest heat.
11. Let soup simmer for 15-20 minutes to develop the flavors.
12. Serve immediately or let cool slightly.
13. Soup is delicious anywhere from cold to room temperature to hot!