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.