Roasted Red Pepper and Sweet Potato Soup
4 red peppers, roughly chopped with seeds and stems removed
3 tablespoons olive oil
4 sweet potatoes, peeled and roughly chopped
1 medium onion, diced
2 garlic cloves, chopped
3 thyme sprigs
6 cups veggie or chicken stock
½ cup heavy cream
Preheat oven to 450 degrees. Drizzle 1 tablespoon of olive oil on peppers, rub to coat, place skin side up on baking sheet, and place in oven. Roast until the skins turn black, 20-25 minutes. Remove from oven and using tongs or a fork, transfer the peppers to a plastic bag and seal. Let stand for 15 minutes and then peel the black skins off the pepper.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the onions and sweat for 5 minutes, then add the garlic and cook for 3 minutes more. Add the roasted peppers and thyme sprigs and cook for 5 minutes. Add potatoes and stock and bring to a boil. Boil until sweet potatoes are tender, about 12-14 minutes.
Remove from heat, remove thyme sprigs and puree using either a stick blender or an upright blender. Stir in cream and serve.
By: Jason Longman of Atlanta