I just LOVE this soup!  Sweet potatoes give it an amazing, rich flavor and texture.  And the colors are beautiful!

It is very simple and so healthy!  Recipe adapted from Canadian Living.

Happy Cooking! ~ Gena

Ingredients: 

Serves 6-8

2 or 3 large sweet potatoes, peeled and chopped

2 red peppers, seeded and chopped

2 yellow peppers, seeded and chopped

1 onion, peeled and chopped

3 garlic cloves, minced (optional)

2 T olive oil

1 t. sea salt

fresh ground black pepper (to taste)

1/2 t. dried basil

1/2 t. dried oregano

1/4 t. dried parsley

crushed red pepper (optional)

4 cups chicken or vegetable broth

Directions:

• Preheat oven to 425 F.
• Combine all ingredients through olive oil on a large cookie sheet.  Toss to coat and season generously with salt and a couple turns of fresh ground pepper. Sprinkle on basil, oregano and parsley and toss to coat.
• Bake for 45-60 min. or until fork tender, turning occasionally.  Remove from the oven and let cool.
• ​Working in small batches, puree vegetables with broth in blender or food processor until smooth. (You can add as much additional broth as needed to make a thinner consistency.)
• Pour mixture into a large pot and bring to a simmer over med. heat.  Reduce heat and cook 5 minutes.
• Season to taste with crushed red pepper, salt and fresh ground pepper.  Serve with bread.

Enjoy!!