Oven-Baked Sweet Potato and Red Pepper Soup

 Vegan

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Oven-Baked Sweet Potato and Red Pepper Soup

Serves: 
4
Ingredients: 

* 500g/1lb yellow-fleshed sweet potatoes, peeled and diced
* 1 red onion, roughly sliced
* 1 tbsp vegetable oil
* 2 red peppers, halved and deseeded
* 400-500ml/14-17fl oz stock
* Salt and freshly ground black pepper
* Paprika to garnish

Method: 

1. Preheat oven to 200ºC/400ºF/Gas Mark 6.
2. Put sweet potatoes and onion in a roasting tin, sprinkle with oil and move them around with hands to distribute oil.
3. Add peppers, then bake until all vegetables tender – about 45 minutes.
4. Place cooked vegetables in a blender or food processor with some of stock and purée.
5. Add more of stock a little at a time and process after each addition, until you have consistency you want.

Variations

* Stir a knob of creamed coconut into soup after puréeing. It will melt as soup is reheated, giving a creamy sweetness which may need a squirt of lemon or lime juice to balance it.
* Another option is to make soup hotter by adding a little cayenne pepper or chilli powder.

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