Soup with sweet potato and red pepper

1 kg sweet potatoes
5-6 red peppers
1 tbsp. olive oil
1 chopped onion
2 cloves chopped garlic
1 can of tomatoes
1,5 liter vegetable broth
salt & pepper

Evt. greek yoghurt and basil leaves for serving

Cut peppers in half and take out seeds, grill in oven 5-7 minutes until the skin has blisters. Cool the peppers a bit, peel off the skin, cut them into smaller pieces - and make sure to use also the juice from the peppers.

Peel the sweet potatos, cut into thin slices and fry them in olive oil with onion and garlic. Add the peppers and the juice from it, tomatoes and approx. half of the broth.

Cook the soup until the potatoes are completely tender, approx. 25 minutes. Blend the soup, pour it back into the saucepan, add vegetable broth to desired consistency, heat soup carefully and taste it before serving.

Alt for damerne 39 / 2000