Sweet Potato and Red Pepper Soup

• 1 14 lbs sweet potatoes
• 2 red peppers, about 8oz, seeded and cubed
• 1 onion, roughly chopped
• 2 large garlic cloves, roughly chopped
• 12 pint dry white wine
• 2 pints vegetable stock or 2 pints low-fat chicken broth
• Tabasco sauce (optional)
• sea salt & fresh ground pepper
• country bread, to serve

1. Peel the sweet potato and cut it into cubes.
2. Put these in a saucepan with the red peppers, onion, garlic, wine and vegetable or chicken stock.
3. Bring to the boil, lower the heat and simmer for 30 minutes or until all the vegetables are quite soft.
4. Transfer the mixture to a blender or food processor and process until smooth.
5. Season to taste with salt, pepper and a generous dash of Tabasco, if liked.
6. Pour into a tureen or serving bowl and cool slightly.
7. Serve warm or at room temperature, with bread.
8. Garnish the soup with finely diced red, green or yellow pepper, if you like.

sweet potatoes, red peppers, onion, garlic, white wine, vegetable stock, tabasco sauce, salt, country bread

Taken from www.food.com/recipe/sweet-potato-and-red-pepper-soup-479630 (may not work)