Fire Roasted Tomato Soup |
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Credit: Derek Sarno
| 4 | cups | low sodium tomato juice | ||
| 450 | g | roasted red peppers with juice | ||
| 2 | stalks | celery, roughly chopped | ||
| 1 | large | carrot, roughly chopped | ||
| 1 | large | white onion, cut into ⅙s | ||
| 1 | large | sweet potato, unpeeled | ||
| 3 | cloves | garlic, roughly chopped | ||
| 1 | bay leaf | |||
| ½ | teaspoon | black pepper | ||
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.