2red peppers, de-seeded and cut into chunks, note 1
500gsweet potato, roughly cut into small cubes with the skin still on
2tablespoonsolive oil
3clovesgarlic
1onion, peeled and cut into quarters
2teaspoonspaprika, do not use sweet paprika
500mlsvegetable stock, either from a stock cube, carton or homemade
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Instructions
Preheat the oven to 180°C fan forced / 200°C / 390°F and line a large baking tray with baking paper.
Place the red peppers, sweet potatoes, onion and garlic onto the baking tray. Sprinkle over the sea salt and drizzle with olive oil. Roast in the oven for 30-40 minutes until the vegetables are soft. There's no need to peel the garlic as it can be squeezed out of it's skin when cooked.
Once the veggies are cooked, carefully transfer them to a blender, add some vegetable stock and blend until smooth. If the soup is too thick, add a little more stock or water then blend again until desired consistency. If you have a small blender, you may need to do this in batches.
Transfer the soup to a saucepan, add the paprika, season with salt and pepper and heat up before serving.
Recipe Notes
Note 1. Red peppers are known as capsicums in Australia and New Zealand.