Sweet Potato and Red Pepper Soup


2 red bell peppers (about 8 ounces), seeded and cubed [I doubled this because I had peppers that were going to go bad]
generous 4 cups diced sweet potatoes
1 onion, roughly chopped [I used two small to medium-sized green onion {not scallions – green onions}]
2 large garlic cloves, roughly chopped [I used four, never enough garlic]
1 1/4 cups dry white wine [I used a white cooking wine]
1 1/4 quarts vegetable stock
[I added one whole hot pepper, this soup just BEGS for a little heat and I was glad I added it]
hot pepper sauce, to taste [I did not use any]
salt and pepper [I did not use any]
fresh chunky bread, to serve

1.  Dice a small quantity of the red pepper for the garnish; set aside.  Put the rest into a saucepan with the sweet potatoes, onion, garlic, wine, and vegetable stock and bring to a boil. Lower the heat and simmer for 30 minutes, or until all the vegetables are soft. [I added in the whole diced hot pepper in at this point as well. Make sure you catch them when they are just going soft because overly soft veggies lose a lot of their flavor]

2.  Transfer the soup to a blender or food processor and process until smooth.  Season to taste with the salt, pepper, and a generous dash of hot pepper sauce.  Cool slightly.  Garnish with the reserved diced red pepper and serve warm or at room temperature.

Makes 7 measured cups.

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