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Roasted Red Pepper and Sweet Potato Soup

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“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.”
1hr 5mins

Ingredients Nutrition


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

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