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.