Roasted jalapeno and red peppers plus garlic accent the delicate sweet potato flavor in this golden soup!
- 1 jalapeno pepper*
- 2 medium sweet red peppers
- 5 cloves garlic
- 1 teaspoon olive or canola oil
- 5 cups reduced sodium chicken broth
- 4 cups cold mashed sweet potatoes (without added milk or butter)
- 1/2 teaspoon salt
- 1 cup fat-free milk
Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover with plastic wrap. Let stand for 15-20 minutes. Peel off and discard charred skin; remove stems and seeds. Finely chop peppers.
Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees F for 15-20 minutes. Cool for 10-15 minutes. Squeeze softened garlic from skins into a small bowl and mash.
In a large saucepan or soup kettle, combine the peppers, garlic, broth, sweet potatoes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Stir in milk; heat through. Cool slightly. Process soup in batches in a blender or food processor until smooth; return all to the pan and heat through.