Sisters Share it All: Favorite Fall Recipe

For this edition of Sisters Share it All, we bring you a fall recipe.  A few weeks, I discovered this Roasted Red Pepper and Sweet Potato Soup recipe from A Hint of Honey (one of my favorite food blogs).  I decided to try it, despite the heat of summer, and discovered how perfectly lovely it is!  Full of vegetables, it is a deliciously flavorful soup that would be wonderful with a loaf of freshly baked bread.

Roasted Red Pepper and Sweet Potato Soup

2 large sweet potatoes, peeled and chopped 

3 red bell peppers, seeded and chopped 
1/2 large yellow onion, chopped
1 Tbsp. minced garlic 
1 Tbsp. extra virgin olive oil 
kosher salt and freshly ground black pepper, to taste 
dash crushed red pepper flakes (optional)
1/ 2 tsp. dried basil
1/2 tsp. dried oregano 
1 /4 tsp. dried parsley
4  cups homemade vegetable broth

Preheat the oven to 450 degrees.  Line a baking sheet with tinfoil and pour olive oil onto it. 
Chop the sweet potatoes and bell peppers and onions into 1/2 inch pieces and spread them out on the baking sheet.  Move them around a little so that they get nice and coated in the olive oil.  Take basil, oregano, parsley, salt, pepper and red pepper flakes and sprinkle them over the top of the vegetables.  I usually then mix the vegetables around one more time to more evenly coat the vegetables. Stick them in the oven for a while.  I have not yet found a magical time that works.  I usually start with about 25 minutes and then go from there.  You want your sweet potatoes to be nice and soft, so put a fork through one just to make sure.  
After the vegetables are nice and soft, you will want to put them with the vegetable broth in the blender and mix until nice and smooth.  One time when I made this, I didn't let them go quite long enough in the blender and the result was not quite as lovely and smooth as usual.  
Once your soup is all smooth and blended, put it in a large stock pot and heat up the soup until it is boiling,  then let's the soup cool down just a bit before serving.  

It would pair nicely with some croutons, or with a lovely bread or rolls.  This time, I made it with some yogurt biscuits from Heidi Swanson, from 101 Cookbooks, book Super Natural Everyday: Well-loved Foods from my Natural Foods Kitchen.  They are a touch tangy and quite delightful.

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