Roasted Pepper Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 red bell peppers, cut in half and seeds removed
• 2 red onions, peeled and roughly chopped
• 2 garlic cloves, peeled
• 3 sprigs fresh thyme, leaves removed
• 1 large potato, peeled and cubed (use a sweet potato if preferred)
• 2 tablespoons olive oil
• salt
• ground black pepper
• 600 ml water
• 3 tablespoons ketchup

Recipe

• 1 put the vegetables into a large roasting pan, along with the thyme leaves.
• 2 drizzle with the olive oil and season to taste with salt and pepper.
• 3 roast in a 450 degree f oven for 20 minutes or until tender.
• 4 put the vegetable mixture into a food processor along with the water and ketchup.
• 5 pulse until smooth.
• 6 strain if you like, then chill.
• 7 to serve, microwave in heatproof bowls on high for 2 minutes, or bring to a boil in a pan on the stove.