Roasted Sweet Potato Soup

4 lg. Sweet Potatoes

1 med. onion, sliced

salt and pepper to taste

3 mini yellow bell peppers, seeded and sliced

1 lg. jalapeno pepper, seeded and sliced

2 lg. garlic cloves, minced

8 c. vegetable broth

2 t. white wine vinegar

1 t. honey

1/4 t. curry powder

1 med tart apple, cored, peeled and cut into small dice

6 oz. plain Greek yogurt

Chopped mint leaves


Place potatoes on a baking sheet and roast in a preheated 400* oven for about an hour, until easily pierced with a fork.  Remove from oven and cut in half to allow to cool enough to handle. Remove the flesh from the skins.


Place the onions in a skillet with a tablespoon or two of the vegetable broth.  Cook over med heat until onions are caramelized, about 20 minutes, stirring occasionally.  Add the peppers, jalapeno and garlic, cook and stir for a few minutes.  Add the broth and the potato.  Bring to a boil, reduce heat and simmer for about 20-30 minutes. 


Working in batches, puree the soup in a blender and place into a clean pot.  Taste and adjust seasonings. 


In a small saucepan, heat the vinegar, honey and curry powder to a boil.  Add the apple.  Cook and stir for one minute, remove from heat.


Ladle the soup into bowls and garnish with the curried apples, a dollop of yogurt and a sprinkle of mint.