Creamy sweet pepper soup

I am always mixing and matching things I find in my refrigerator and pantry to make efficient use of them and avoid wasting food, especially perishables like vegetables. I had a bag of sweet peppers and sweet potatoes that needed to be consumed. It has been a bit chilly lately and all I could think of was warm soup! I had sweet red and orange peppers but red and orange bell peppers will also work in this recipe. The sweetness from the peppers and potatoes is balanced by the addition of garlic and paprika, producing a nice mix of sweet and spicy. The creaminess comes the sweet potatoes and is enhanced by the addition of a dash of heavy cream (optional). This soup is nutritious and hearty, and is a meal in itself. Or, serve it as an appetizer along with crackers and bread sticks.

Serves: 4 | Prep. time: 15 minutes | Cook time: 30 minutes

Ingredients:

• 1 tbsp. olive oil

• 1 small red onion, roughly chopped

• 3 cloves of garlic, roughly chopped

• 1 small beet (optional), roughly chopped

• 12-15 sweet peppers (or 2 large orange/red bell peppers), de-seeded and roughly chopped

• 2 large sweet potatoes, peeled and roughly chopped

• salt

• ground black pepper

• 1 tsp paprika

• 1/2 tsp dried parsley

• 1/2 tsp dried oregano

• 1/2 tsp dried dill

• 2-3 tbsp. heavy cream (or coconut cream) - optional

• 1 tsp red wine vinegar (optional)

Directions:

1. In a large pot, heat 1 tbsp. olive oil on medium heat. Once warm, add the garlic and onions. Sauté for a minute.

2. Add the chopped beets and sweet potatoes along with a pinch of salt. Let these cook for 5 minutes. A little bit of beet enhances the color of the soup but can be left out.

3. Next, add the chopped sweet peppers along with the dried herbs and spices. Season with a generous pinch of salt and black pepper.

4. Let the peppers cook for 5 minutes. Then, add 2 cups of water, place a lid on the pot and cook for10 minutes, till potatoes have softened completely.

5. Turn off the flame and mix in the heavy cream (if using).

6. Using a heat resistant blender (or immersion blender), blend everything to a smooth consistency.

7. Return the blended soup to the pot on medium heat for 3-4 minutes.

8. Turn off heat, taste the soup and add more salt if needed. Red wine vinegar can be added at this point. It will balance the sweet and spicy flavors of the soup but is entirely optional.

9. Serve with your favorite bread, crackers or bread sticks. I have used plain flat bread and garlic Naan in the pictures.