Credit: Derek Sarno
low sodium tomato juice
roasted red peppers with juice
celery, roughly chopped
carrot, roughly chopped
white onion, cut into ⅙s
sweet potato, unpeeled
garlic, roughly chopped
salt, to taste
Preheat oven to 400°F/204°C.
On a baking paper-lined baking sheet place white onion, celery and carrot.
Toss in the sweet potato into the tray and bake until golden brown and sweet potato becomes fork tender (~25 mins). Remove and cool.
Peel and discard the skin from the sweet potato.
In a heated pot, place the roasted vegetables, garlic, roasted red peppers with juice, black pepper and salt. Saute for 3 mins. Remove from the stove and cool for 10 mins.
In a blender, blend the mixture until smooth.
Toss in the sweet potato and tomato juice in stages depending on the size of your blender.
Process the mixture and pour the mixture into the pot with the bay leaf. Allow to simmer for 15-20 mins.
Remove from stove and serve with whole grain bread.