Sweet Potato And Pepper Soup - Weight Watcher Friendly - cooking recipe

Ingredients

4 sweet peppers (any color)
2 teaspoons vegetable oil
1 cup onion, chopped
1/2 cup carrot, diced
2 -3 teaspoons garlic, minced
1 teaspoon basil
3 3/4 cups chicken broth (or vegetable broth)
2 cups sweet potatoes, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish
2 tablespoons cilantro, chopped

Preparation

Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
Serve with garnish.
Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.