Roasted Red Pepper and Sweet Potato Soup

I had a roasted red pepper and sweet potato soup ages ago at a local Richmond cafe. And loved it. I went home determined to make my own, but never found a recipe that seemed adequate or the inspiration to dream one up. Then a few weeks ago I happened upon this one. No butter. No cream. Purely vegetables. Pure goodness. It sounded perfect. The recipe came from Canadian Living, a publication I'd never read nor cooked from before. It seems I've been missing out. Apparently they've got a stash of seriously good recipes north of the border. (Although in fairness, I knew this. My mom hails from Alberta and some of the recipes she grew up on are our favorites to this day.)

I didn't realize that making a fresh and healthy vegetable soup was so easy. All you have to do is combine all the ingredients in a shallow pan and roast them 'till they're tender and blistered. Then you add the liquid (your choice of chicken or vegetable broth) and puree them. Simmer a few minutes to reheat, adjust seasonings to taste, and dinner is served. To round out the meal, I went with oozing grilled cheese- there's nothing better for dunking in a steaming bowl of soup.

Roasted Red Pepper and Sweet Potato Soup

INGREDIENTS
2 large sweet potatoes, peeled and chopped
3 red bell peppers, seeded and chopped
1 large yellow onion, chopped
3 cloves garlic
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
dash crushed red pepper flakes (to taste)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried parsley
4 cups homemade or low-sodium chicken or vegetable broth

DIRECTIONS
1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, combine sweet potato, red pepper, onion, garlic, olive oil, red pepper flakes, basil, oregano, and parsley. Toss to coat. Season generously with kosher salt and freshly ground black pepper. Spread in an even layer on the prepared baking sheet.

3. Roast in preheated oven for 45-60 minutes, until the vegetables are tender and golden brown, turning occasionally. Remove from the oven and let cool for several minutes.

4. Working in batches, puree vegetables with chicken or vegetable broth in blender or food processor until smooth. (You can add up to a cup of water for a thinner consistency.) Pour mixture into a large pot and bring to a boil; reduce heat and simmer 5 minutes. Season to taste with crushed red pepper, salt, and freshly ground black pepper. Serve warm.

Serves 4-6.

(Adapted from Canadian Living)