Roasted Sweet Potato & Pepper Soup

Ingredients

• 2 medium sweet potatoes
• 1 medium red onion
• 2 red bell peppers (roasted & jarred)
• 1 cup vegetable broth
• 1 minced garlic clove
• 1 tablespoon dark brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper (or to taste)
• 1/8 teaspoon black pepper, freshly ground
• 1/8 teaspoon turmeric
• 1/8 teaspoon ground ginger

Directions

1. 1

   Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.

2. 2

   Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.

3. 3

   Peel the skins from the roasted vegetables.

4. 4

   In a food processor pulse the roasted onion until chopped fine.

5. 5

   Add sweet potato and pulse until combined with the onion.

6. 6

   Turn processor on low and stream broth slowly into the vegetable mix.

7. 7

   When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.

8. 8

   Move mixture from processor to a stovetop pot (one that you have a lid for!).

9. 9

   On very low heat bring soup to a simmer stirring often.

10. 10

    Once simmering place lid on pot and set to lowest heat.

11. 11

    Let soup simmer for 15-20 minutes to develop the flavors.

12. 12

    Serve immediately or let cool slightly.

13. 13

    Soup is delicious anywhere from cold to room temperature to hot!