Roasted Red Pepper and Sweet Potato Soup

By á-24132

A great soup for cold winter days and it freezes well so great to batch cook.

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 2 red peppers, seeded and chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 2 cups vegetable stock
• Salt and pepper, to taste

Preparation

Step 1

Preheat oven to 400 degrees. Put the sweet potatoes and red peppers on a baking sheet. Add the olive oil, paprika, some salt and pepper and then mix it all around so that all the pieces are covered. Roast in the oven for about 30 to 45 minutes.

Transfer the roasted vegetables into a large saucepan and start to add your stock while blending with a stick blender. The key is to blend as much as you need to get to the consistency that you like. I add nearly all of the stock and still get a lovely thick soup.