Roasted Red Pepper and Sweet Potato Soup

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
  • Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
  • In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
  • Whisk in 1 cup water.
  • Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
  • Serve, topped with the yogurt that's been mixed with the parsley.
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