Roasted Red Pepper and Sweet Potato Soup

Submitted by Sweet PQ?

"Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 red peppers, sweet, chopped
• 2 sweet potatoes, peeled and cubed (about 4 cups)
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning, dried
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 cups chicken stock (or vegetable stock)
• 1 cup water
• 2⁄3 cup plain yogurt, Balkan style
• 2 tablespoons fresh parsley, chopped

directions

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