Soups rock my world! Especially in winter! Every year when the soup season starts, I get excited to come up with new soup recipes and this one is definitely of my best inventions ever! Sweet and savory at the same time, this sweet potatoes and roasted pepper soup will make a hearty, comforting meal that will keep you warm on a chilly day!
1l vegetable boullion
3 medium/big sweet potatoes
2 red bell peppers
1 onion, chopped
Preheat the oven to 180°C. Put the red bell peppers on a baking sheet and bake for about 45 minutes. Turn them every 15 minutes. Once the peppers are brown, remove them from the oven and place them in a plastic bag. Close the bag and let the peppers steam at least 15 minutes.
Heat 1 tsp olive oil in a large saucepan over medium heat. Add chopped onion, reduce heat to medium and cook for about 3 minutes, stirring occasionally. Peel the sweet potatoes and slice them into 4cm lengths. Pour the sweet potato in the pan, add the bouillon and bring to boil. Cook for about 15 minutes on medium heat till sweet potatoes are tender. Take the peppers out of the bag and peel off the skin. Remove the stem and seeds and add to the soup. Blend the soup using a food processor or a blender.
Serve with a dash of soy cream and a sprig of thyme!