Sweet Potato and Pepper Soup - Weight Watcher Friendly

• sweet peppers↗4

  (any color)

• vegetable oil↗2 teaspoons
• onion↗1 cup

  chopped

• carrot↗1⁄2 cup

  diced

• garlic↗2 -3 teaspoons

  minced

• basil↗1 teaspoon
• chicken broth↗3 3⁄4 cups

  (or vegetable broth)

• sweet potatoes↗2 cups

  peeled and chopped

• salt↗1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• Garnish
• cilantro↗2 tablespoons

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.

4. 4

   Serve with garnish.

5. 5

   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.