Roasted red pepper and sweet potato soup
Ingredients
2 cloves garlic, minced
1 medium onion
1 tsp olive oil
2 red bell peppers, roasted and peeled **, then coarsely chopped
2 medium sweet potatoes, peeled and diced
4-5 c. low sodium chicken broth
½ - 1 c. milk
salt
pepper
Tabasco sauce
Directions:
Soften garlic and onion in olive oil in a large soup pot over medium heat. Add bell peppers and sweet potatoes. Sauté for about 1 minute. Add chicken broth and let simmer for 15-20 minutes or until vegetables are tender. Puree soup in batches in the blender. Return to pot over low heat. Thin with milk. Season to taste with salt, pepper, and Tabasco.
** to roast and peel peppers: place peppers on a baking sheet under the broiler. Turn them frequently until they are blackened all over, but making sure you don’t char the flesh. Once black, put them in a paper bag. Close the bag and cover it with a kitchen towel for five minutes. Take out the peppers, rub off the blackened skin, then core, seed, and cut.
