Roasted Red Pepper & Sweet Potato Soup

Ingredients

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• 3 whole Red Peppers, Roughly Chopped
• 1 pound Sweet Potatoes, Peeled And Cubed (2 Medium)
• 1 whole Onion, Roughly Chopped
• 3 cloves Garlic, Peeled
• 2 Tablespoons Olive Oil
• 2 teaspoons Dried Basil Or Italian Seasoning
• ½ teaspoons Each, Salt And Pepper
• 4 cups Vegetable Or Chicken Broth
• 2 Tablespoons Garden Vegetable OR Herb & Garlic Cream Cheese Spread
• 1 cup Water
• ⅓ cups Plain Yogurt Or Sour Cream
• 2 Tablespoons Chopped Fresh Parsley Or Basil

Preparation method

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In a roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast at 425ºF until tender, about 1 hour, stirring once.

Empty vegetables into a soup pan. Add broth and cream cheese and blend with an immersion hand blender. (Alternatively, in batches in food processor, puree vegetables with broth and cream cheese; strain into the soup pan.)
Whisk in the water. Bring soup to a boil; reduce heat and simmer for 5-10 minutes. Stir yogurt with herbs and dollop onto bowls of soup to garnish.

source : tastykitchen