Fire Roasted Tomato Soup



SERVES 4PREP COOK 1h

Credit: Derek Sarno

4cups

low sodium tomato juice

450g

roasted red peppers with juice

2stalks

celery, roughly chopped

1large

carrot, roughly chopped

1large

white onion, cut into ⅙s

1large

sweet potato, unpeeled

3cloves

garlic, roughly chopped

1

bay leaf

½teaspoon

black pepper

salt, to taste

  1. Preheat oven to 400°F/204°C.

  2. On a baking paper-lined baking sheet place white onion, celery and carrot.

  3. Toss in the sweet potato into the tray and bake until golden brown and sweet potato becomes fork tender (~25 mins). Remove and cool.

  4. Peel and discard the skin from the sweet potato.

  5. 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.

  6. In a blender, blend the mixture until smooth.

  7. Toss in the sweet potato and tomato juice in stages depending on the size of your blender.

  8. Process the mixture and pour the mixture into the pot with the bay leaf. Allow to simmer for 15-20 mins.

  9. Remove from stove and serve with whole grain bread.