Roasted Red Pepper and Sweet Potato Soup

"Roasting the vegetables enhances the flavour of this soup. In the summer, I've been known to do this over the barbecue. I believe I clipped this recipe from Canadian Living magazine. NOTE: Prep time is time it takes for the vegetables to roast."
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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