Roasted Red Pepper And Sweet Potato Soup (Gluten-Free) - cooking recipe

Ingredients

2 red bell peppers
1 onion, chopped
1 tablespoon butter or 1 tablespoon olive oil
1 lb sweet potato, peeled and cut into 1-inch cubes
4 cups vegetable broth or 4 cups water, & vegetable soup base
salt and black pepper

Preparation

Roast bell peppers. For instructions on how to roast peppers, please Google.
Peel the roasted peppers and slice them into strips. Set aside.
Heat butter or olive oil in a soup pan and saute the chopped onion until it becomes translucent.
Add pepper strips and diced potatoes.
Add vegetable stock or water & soup base enough to barely cover the vegetables.
Cook until the vegetables are tender.
Puree the soup using a blender or hand blender.
Season with salt and pepper.
Infuse love and serve!