Roasted Red Pepper and Sweet Potato Soup

Ingredients

• 650 g sweet potatoes ((3 regular sized potatoes))
• 3 roasted red peppers, skin removed ((from a jar))
• 4 garlic cloves
• 1 onon
• 1 tsp garam masala
• 200 ml coconut milk
• 500 ml vegetable stock ((or water + stock cube))
• 1/2 tsp salt
• 1 tsp sriracha or chili powder ((if you want the soup to be spicy))

Instructions

1. 1

   Preheat your oven to 200°C / 180°C fan oven / 395°F.

2. 2

   Dice the sweet potatoes and place them on a baking tray. Spray some one calorie cooking spray over them, and add a sprinkle of salt. Bake until they are soft enough to push a fork through them, about 20 minutes.

3. 3

   Meanwhile, in a large pot, heat some one calorie cooking spray and add finely diced onion and garlic. Saute until the onion is soft and translucent (5 minutes).

4. 4

   Place 3 jarred roasted peppers, and pat them dry with a paper towel. Dice them roughly, and add them to the pot with the onions and garam masala. Leave it to saute until the peppers have warmed up, about 2 minutes.

5. 5

   Then, add coconut milk, vegetable stock and salt. Bring it to a boil, and leave it to cook for a few minutes.

6. 6

   Add the roasted sweet potatoes, and let the soup simmer for about 10 minutes.

7. 7

   Blend the soup smooth using an immersion blender or a regular blender.

8. 8

   Finally, add seasoning to taste and serve.