I found this recipe a few years ago in an old (November 1997) issue of Vegetarian Times Magazine, and have been enjoying it during the Fall and Winter months ever since. It can easily be halved, but I warn you... it is delicious and you will happily eat it all in a few days! Sweet potatoes and roasted peppers together make a beautiful soup - golden and creamy with a robust but slightly sweet flavor.
A special lady (You know who You are!) told me she would like to find it here. She says it is the best recipe I have ever shared with her. Here it is.
Makes 8 servings
- 1 large onion, peeled and chopped (about 3/4 cup)
- 2 cloves garlic, crushed
- 6 cup sweet potatoes, peeled and cubed
- 6 cup vegetable stock or water
- 3 large red bell peppers
- 2 Tbs fresh lemon juice
- 1 sprinkle cayenne pepper to taste
- 1 sprinkle salt and ground pepper to taste
- 2 Tbs sour cream for garnish
- 2 sprigs fresh thyme or a bit of dried
- In large pot, heat oil over medium heat. Add onion and garlic; cover and cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet potatoes and stir well; cover and cook 10 minutes. Add stock or water and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
- Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes. When peppers are cool enough to handle, remove charred skins, stem, seeds and ribs.
- Discard thyme sprigs from soup. Transfer soup and roasted bell peppers to blender or food processor and process until smooth.
- Return mixture to pot and gently reheat. Add lemon juice, cayenne, salt and pepper to taste.
- To serve, ladle soup into warmed bowls and garnish each serving with a swirl of sour cream and several small sprigs of thyme.
Per 1 cup serving. Not including sour cream garnish.