Sweet Potato And Pepper Soup - Weight Watcher Friendly

• 4 sweet peppers (any color)
• 2 teaspoons vegetable oil
• 1 cup onion, chopped
• 1/2 cup carrot, diced
• 2 -3 teaspoons garlic, minced
• 1 teaspoon basil
• 3 3/4 cups chicken broth (or vegetable broth)
• 2 cups sweet potatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garnish
• 2 tablespoons cilantro, chopped

1. Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
2. In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
3. In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
4. Serve with garnish.
5. Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.

sweet peppers, vegetable oil, onion, carrot, garlic, basil, chicken broth, sweet potatoes, salt, black pepper, cilantro

Taken from www.food.com/recipe/sweet-potato-and-pepper-soup-weight-watcher-friendly-459844 (may not work)