Roasted Red Pepper And Sweet Potato Soup

• 3 red peppers, sweet, chopped
• 2 sweet potatoes, peeled and cubed (about 4 cups)
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken stock (or vegetable stock)
• 1 cup water
• 2/3 cup plain yogurt, Balkan style
• 2 tablespoons fresh parsley, chopped

1. In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
2. Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
3. In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
4. Whisk in 1 cup water.
5. Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
6. Serve, topped with the yogurt that's been mixed with the parsley.

red peppers, sweet potatoes, onion, garlic, olive oil, italian seasoning, salt, pepper, chicken stock, water, plain yogurt, fresh parsley

Taken from www.food.com/recipe/roasted-red-pepper-and-sweet-potato-soup-434219 (may not work)