Roasted Red Pepper Soup

I've enjoyed making this flavorful sweet and spicy soup as an appetizer or lunch. You can make it vegetarian by using vegetable broth instead of chicken broth. I like it either way.

Ingredients:

• 4 sweet red peppers
• 3 sweet potatoes or yams
• 1 large onion
• 4 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons Italian herb seasoning (rosemary and basil mix)*
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 - 2 cups cold water
• 2 cups chicken broth

Method:

1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
3. Roast (covered)  in 400° F for 45 - 60 minutes. Until tender.
4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender (in batches) to puree. (A
   n immersion blender works well too)
5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
6. Serve with sour cream. Serves 4-6

* I use Pampered Chef Rosemary Herb seasoning mix