As I thumbed through Mom’s latest Canadian Living Magazine, I found a recipe for roasted red pepper and sweet potato soup.
Canadian Living’s recipes have never let me down, and with Michael away for awhile, I thought I’d make myself something comforting to make me feel all warm and cozy without him here.
Actually, my first comfort food was the Kraft Dinner I had for lunch. While at Safeway this afternoon, I happened to pass by these happy blue boxes. I screetched to stop. I looked left, then right, feeling a bit naughty and a bit worried I would be caught, and looking very much like those people who look guilty coming out of porn shops with their highly visible unmarked bags.
Anyway, I proudly say I had Kraft dinner for lunch, with a big squirt of ketchup mixed in. I don’t remember the cheese stuff looking so orange in the past, but I suppose it always has been. It was delicious, cheesy goodness. If I still smoked, I would have had one after lunch. But instead, I had a nap.
After a lunch like that, something chock full of vegetables sounded clean and pure and good for supper, so I got peeling. And chopping. And roasting. And blending. And simmering. And stirring. And plating. And eating. And the verdict? DELICIOUS. This soup is hearty, warming, sweet, and full of flavour. Normally I short-cut things like “dollops of Balkan-style yogurt” as well as Canadian Livings amazing need to put parsley in absolutely every recipe, but this time around, I assembled the soup as instructed, and it was perfect. Absolutely perfect.
Roasted Red Pepper and Sweet Potato Soup
By The Canadian Living Test Kitchen
3 sweet red peppers, chopped
2 sweet potatoes, peeled and cubed, about 4 cups
1 onion, chopped
3 cloves garlic
2 tbsp extra-virgin olive oil
1 tsp dried Italian seasoning (I used dried basil and fennel seed)
1/4 tsp salt
1/4 tsp pepper
4 cups cups chicken stock or vegetable stock
1/3 Balkan-style plain yogurt
2 tbsp chopped fresh parsley
In roasting pan, toss together red peppers, potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F oven, stirring once, until tender and golden at edges, about 1 hour.
In food processor, purée vegetables with stock, in batches; strain into large pot. Whisk in 1 cup water.
Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
Meanwhile, in small bowl, stir yogurt with parsley. Serve dollops on bowls of soup.
Source: Canadian Living Magazine: January 2007 (and November 2010 magazine)