Roasted Sweet Potato Pepper Soup Food

ROASTED PEPPER POTATO SOUP

Steps:

• In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.

ROASTED RED PEPPER AND SWEET POTATO SOUP

Steps:

• In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
• Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
• In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
• Whisk in 1 cup water.
• Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
• Serve, topped with the yogurt that's been mixed with the parsley.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

ROASTED SWEET POTATO & PEPPER SOUP

Steps:

• Roast sweet potatoes and onion in their skins at 375 degrees Farenheit for 1 hour.
• Wrap sweet potatoes and onion in foil and let cool for 30 minutes before handling.
• Peel the skins from the roasted vegetables.
• In a food processor pulse the roasted onion until chopped fine.
• Add sweet potato and pulse until combined with the onion.
• Turn processor on low and stream broth slowly into the vegetable mix.
• When the mix flows smoothly add the remaining ingredients to the processor and let run 30 seconds on high to combine.
• Move mixture from processor to a stovetop pot (one that you have a lid for!).
• On very low heat bring soup to a simmer stirring often.
• Once simmering place lid on pot and set to lowest heat.
• Let soup simmer for 15-20 minutes to develop the flavors.
• Serve immediately or let cool slightly.
• Soup is delicious anywhere from cold to room temperature to hot!