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Roasted Red Pepper Soup




Source of Recipe


Curves Diane Magazine Winter 2006






List of Ingredients



• 2 TBLS olive oil
  
• 4 leeks, white portion only, thinly sliced
  
• 5 cups chicken broth
  
• 2 sweet potatoes, peeled and chopped
  
• 1 (12oz) jar roasted red peppers, drained
  
• 1/4 cup fresh dill, chopped
  
• 2 tsp dried oregano
  






Instructions



1. In a large saucepan, over medium heat, warm the oil.
   
2. Saute the leeks until tender.
   
3. Add the broth, sweet potatoes and peppers.
   
4. Cook until potatoes are tender, about 15 minutes.
   
5. Allow soup to cool, about 10 minutes.
   
6. Puree in a blender or food processor.
   
7. Return to the saucepan and add dill and oregano. Serve.