Roasted Red Pepper Soup

Ingredients:

• 4 sweet red peppers

• 3 sweet potatoes or yams

• 1 large onion

• 4 cloves garlic

• 4 Tbsp olive oil

• 2 Tbsp Italian herb seasoning (rosemary and basil mix)*

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 1/2 - 2 cups cold water

• 2 cups chicken broth

Method:

• Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.

• Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.

• Roast (covered)  in 400 F for 45 - 60 minutes. Until tender.

• Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender or food processor (in batches) to puree.

• Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.

• Serve with sour cream. Serves 4-6

From Mennonite Girls Can Cook