Roasted Red Pepper & Sweet Potato Soup

• 3 whole Red Peppers, Roughly Chopped
• 1 pound Sweet Potatoes, Peeled And Cubed (2 Medium)
• 1 whole Onion, Roughly Chopped
• 3 cloves Garlic, Peeled
• 2 Tablespoons Olive Oil
• 2 teaspoons Dried Basil Or Italian Seasoning
• 1/2 teaspoons Each, Salt And Pepper
• 4 cups Vegetable Or Chicken Broth
• 2 Tablespoons Garden Vegetable OR Herb & Garlic Cream Cheese Spread
• 1 cup Water
• 1/3 cups Plain Yogurt Or Sour Cream
• 2 Tablespoons Chopped Fresh Parsley Or Basil

1. In a roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast at 425u0b0F until tender, about 1 hour, stirring once.
2. Empty vegetables into a soup pan. Add broth and cream cheese and blend with an immersion hand blender. (Alternatively, in batches in food processor, puree vegetables with broth and cream cheese; strain into the soup pan.)
3. Whisk in the water. Bring soup to a boil; reduce heat and simmer for 5-10 minutes. Stir yogurt with herbs and dollop onto bowls of soup to garnish.

red peppers, sweet potatoes, onion, garlic, olive oil, basil, salt, vegetable or chicken, garden vegetable, water, sour cream, fresh parsley

Taken from tastykitchen.com/recipes/soups/roasted-red-pepper-sweet-potato-soup/ (may not work)