Roasted Red Pepper and Sweet Potato Soup
- 2 large sweet potatoes, peeled and cubed
- 1 cup chopped onions
- 1/2 cup olive or grapeseed oil
- Sea salt
- 3 red peppers
- 1 cup chopped celery
- 1 cup chopped carrots
- 3-4 cloves of garlic
- 5 cups vegetable stock
- 1 cup coconut milk
- Large handful of fresh basil, thinly sliced
Preheat oven to 500-degrees. Place red peppers on a baking sheet and drizzle olive oil over them. Toss to coat. Roast for 40 minutes, turning at 20. Remove from oven and let cool. Then pull the stem out of the pepper and remove the core and seeds. Peel the charred skin off the pepper, then chop into large pieces.
Reduce heat to 375-degrees. Place the sweet potatoes and onions on the baking sheet. Drizzle with some of the olive oil. Season with salt to taste. Toss to coat. Roast for 20 minutes. Set aside.
Heat the remaining oil in a stockpot over medium-high heat. Add the celery, carrots, garlic, and salt to taste. Stir in the roasted peppers and sweet potato mixture and cook on medium for 10 minutes.
Add the vegetable stock and coconut milk. Season with salt. Increase the heat to high and bring to a boil. As soon as it starts boiling, reduce heat to a simmer. Simmer soup, uncovered, for 15-20 minutes. Remove from heat.
Using a Vitamix or other blender, puree the soup to the desired consistency. Adjust seasoning. Stir in most of the basil, reserving a few leaves for garnish. Serve garnished with remaining basil leaves.