Sweet Potato Soup with Greek Yogurt

The secret to this delicious soup is the oven-roasted vegetables.
The sweet potatoes and other vegetables are roasted until they start to caramelize and turn a light brown.

Ingredients:

2 sweet potatoes, diced
3 large red peppers, cored and quartered
1 red onion, peeled and quartered
3 medium tomatoes
4 cloves garlic
1/4 cup extra virgin olive oil
1/2 teaspoon salt
3 cups vegetable broth

To serve:
Plain Greek or plant-based (vegan) yogurt
Extra virgin olive oil
Fresh parsley, chopped
Pepper flakes (optional)
Crusty bread

Directions:

1. Preheat oven to 220°C (middle rack). Line a baking sheet with parchment paper and spread the sweet potatoes, bell peppers, red onion, tomatoes and garlic cloves in a single even layer. Drizzle with olive oil and sprinkle with salt.
2. Roast the vegetables until they are completely tender and lightly browned, about 35 minutes. Meanwhile, heat the vegetable stock.
3. Press out the roasted garlic cloves. Gradually add the vegetable stock and puree the roasted vegetables in a blender until smooth.
4. Ladle the soup into bowls and top each bowl with a drizzle of Greek yogurt, olive oil and chopped parsley. You can also add paprika flakes. Serve with crusty bread. 

Yield: 4 servings
Recipe: themediterraneandish.com