It is thanksgiving weekend and we have had lots of company. This was a yummy soup I made for lunch. The red pepper was an after thought, actually the whole soup was an after thought :P I just started with the basic soup stock vegetables (onion, carrot & celery). the creaminess is from the white potatoes. I think the sweet potato paired really well with the red pepper, and the color is very fallish. Served it with a fresh baguette that I bought at the farmers market and some homemade sun dried tomato hummus. YUM
1 onion-small diced
1 leek-white part only sliced
4 carrots-peeled, chopped
2 stalks celery-chopped
pinch of nutmeg
2 tsp dried basil
1 tsp paprika
1 large sweet potato-peeled and chopped
1 red pepper-seeded and chopped
3 small white potatoes- peeled and chopped
water to cover (about 8 cups)
2 tsp red wine vinegar
1 tbsp maple syrup
sea salt
freshly ground pepper
In a large pot saute onions,leeks, carrots and celery. Add spices.
Saute until absorbed
Add sweet potato, red pepper, and white potatoes.
Fill with water
Bring to a boil. Simmer until all vegetables are soft
Blend in batches.
Season with the rest of the ingredients.
