This veggie soup is sweet and filling. Simple to make and great to have for lunch or dinner. You can batch cook this and freeze what you want to save!
2 medium sweet potatoes (or yam), peeled and cubed ~6oz
1/2 red bell-pepper, sliced
1 tsp ginger paste
1 1/2 tsp extra virgin olive oil
1 cup vegetable broth
Salt & pepper (to taste)
Bring water to a boil in a small saucepan over medium heat; add sweet potatoes and cook until potatoes are soft. Drain and set aside.
Place bell-peppers in a skillet over medium heat. Cook until peppers are soft and skin is easy to peel. Remove from heat. Place in a bowl and peel the skin as best as possible.
Place potatoes, peppers, oil, ginger and broth in a blender or food processor.
Blend fully. Pour in a serving bowl, add salt and pepper to taste.