Roasted Capsicum and Sweet Potato Chowder
Ingredients
- 1 medium sweet potato (about 500-600g) peeled and diced into 2cm cubes (could also use pumpkin)
- 3 red capsicums cut into cheeks
- 3 large cloves of garlic peeled
- 2 tbsp melted coconut oil
- 1L vegetable or chicken bone broth or stock (add extra cup for more liquid)
- 2 Tbsp mixed curry style spice (e.g., turmeric, ginger, cumin)
- Salt and pepper to taste
Preparation
Preheat oven to 180 degrees C.
Place all the veggies on a large lined baking tray, pour over coconut oil and sprinkle over mixed herbs, salt, and pepper, then bake for about half an hour or until cooked, golden, and charred.
Once cooked, remove from oven and place all the veggies along with any oil and crunchy bits of herbs left on the tray into a food processor.
Pour in the stock or broth and blend on medium until smooth or to your preferred consistency.
Pour the mixture into a large saucepan and gently heat.
Serve warm with a drizzle of natural yoghurt.
