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Fire Roasted Sweet Potato Soup with Roasted Pepper Rouille

Puree Europe’s Best® Roasted Red & Yellow Peppers Parrilla with garlic, olive oil, salt and pepper for an amazing rouille that marries perfectly with the savoury flavours of sweet potato soup. Be sure to swirl the rouille through the soup for a dish that looks as good as it tastes.

Preparation Time: 15 minutes
Cook Time: 13 minutes
Freezing: excellent
Serving: 6 servings (1.5L)

Ingredients:

Soup:
•   15mL (1 tbsp) olive oil
•   1 onion, diced
•   2 cloves garlic, minced
•   5mL (1 tsp) curry powder (optional)
•   400g (1 bag) Europe's Best® Fire Roasted Sweet Potato Slices, frozen
•   1L (4 cups) chicken or vegetable stock
•   50mL (¼ cup) cilantro, chopped, plus additional for garnish if desired
•   Cream or milk if desired
•   Salt and Pepper to taste

Roasted Pepper Rouille:
•   300g (1 bag) Europe’s Best Roasted Red & Yellow Peppers Parrilla, cooked according to package directions, skins removed
•   ½ clove garlic, minced
•   50mL (¼ cup) olive oil
•   Salt and pepper to taste

Preparation:

Soup:
1.  Heat olive oil over high heat in large saucepan.
2.  Add onion, garlic, curry powder, salt and pepper.
3.  Cook until onions are soft, about 3 minutes.
4.  Add frozen Sweet Potatoes and stir.
5.  Add stock and cilantro and bring to a boil.
6.  Reduce heat to simmer and cook covered until potatoes are soft, about 10 minutes.
7.  Let cool slightly.
8.  Remove 6 slices of potato for garnish and puree remaining soup in blender in batches if necessary.
9.  Thin with milk or cream if desired.

Rouille:
10.  Place peppers, garlic, salt and pepper in blender container.
11.  Add 2 tbsp (30mL) olive oil and blend.
12.  Add additional olive oil while blender is running to achieve a spreading consistency.

Tips:

•   To serve, place soup in bowls. Swirl rouille into soup, creating a marbling effect. Garnish with reserved sweet potato and cilantro if desired.

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