This soup can be made with sweet potatoes or yams (depending on your preference) and can have a lot of heat or a little, whatever floats your boat!
4 servings
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Dash of crushed red pepper flakes, to taste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried parsley
4 cups chicken or veggie broth
1. Preheat oven to 425F. Line a large baking sheet with aluminum foil and grease with olive oil.
2. In a large bowl combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano and parsley. Toss to coat. Season generously with salt and pepper. Spread in an even layer on the baking sheet.
3. Roast in preheated oven for 45-60 minutes, until vegetables are tender and brown. Remove from oven and let cool (I never let mine cool, not super necessary)
4. Working in batches, puree vegetables with broth in a food processor / blender until smooth, then add to a pot and bring to a boil. Let simmer for 5 minutes and taste, seasoning more with red pepper flakes, salt and pepper as needed.
5. Serve hot!
