Roasted Paprika Pepper & Sweet Potato Soup
Author: Fresh4Five
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Ingredients
  • 8 small Alma Paprika Peppers cored, seeded and chopped in half
  • 1 bulk head of garlic with the top trimmed off (exposing the garlic)
  • 5 medium sized sweet potatoes peeled and chopped
  • 2 medium onions chopped into eighths (I used HUGE scallions from my CSA share)
  • 1-2 tbsp cooking oil of your choice
  • 1tbsp dried Summer Savory herb (or thyme)
  • 1tsp dried Oregano
  • 1 cup of water
  • Sea salt and pepper to taste
  • 1L of vegetable stock
  • Coconut yogurt for topping (optional)
Instructions
  1. Preheat oven to 425F
  2. On a large baking sheet (or 2) spread out all of your veggies (peppers, garlic, sweet potato, and onion) drizzle with a bit of oil and sprinkle with summer savory. Roast for 30-45 minutes until roasted tender. Turn the vegetable half way through cooking (except the garlic).
  3. Allow the veggies to cool and then puree in your food processor in 2 batches with the water.
  4. Transfer the puree to a medium pot and slowly stir in the vegetable stock. Add the oregano, sea salt and pepper and bring to a boil.
  5. Serve hot with a dollop of coconut yogurt
Recipe by Fresh4Five at https://fresh4five.com/2012/10/roasted-paprika-pepper-sweet-potato-soup/