Roasted Red Pepper And Sweet Potato Soup - cooking recipe

Ingredients

3 red peppers, sweet, chopped
2 sweet potatoes, peeled and cubed (about 4 cups)
1 onion, chopped
3 garlic cloves
2 tablespoons olive oil
1 teaspoon italian seasoning, dried
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken stock (or vegetable stock)
1 cup water
2/3 cup plain yogurt, Balkan style
2 tablespoons fresh parsley, chopped

Preparation

In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
Whisk in 1 cup water.
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
Serve, topped with the yogurt that's been mixed with the parsley.