Sweet Potatoe and Red Pepper Soup

2 large red bell peppers, seeded and cubed
2 large sweet potatoes, medium dice
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
5 cups low sodium vegetable broth
2 teaspoons cinnamom
small pinch nutmeg
1/8 teaspoon red pepper flakes
salt and pepper to taste
Lightley toasted Ezekiel Sprouted Grain Bread as croutons (optional)

Toast croutons on a sheetpan in a 350 degree oven for 15 min.

1. Small dice a small quantity of the red pepper for garnish and set aside.

2. Place the rest of the peppers in a large stock with the sweet potatoes, onions, garlic. broth, cinnamon, nutmeg and red pepper flakes. Bring to a boil on medium high heat. Lower to a simmer for 30 minutes or until the vegetables are quite soft. Leave to cool slightly.

3. Transfer the mixture to a blender or food processor and process until smooth. Process small batches and return the soup to the pot to warm if necessary. Season to taste with salt, pepper.

4. Leave to cool to serve warm or at room temperature. Garnish with the reserved diced red peppers and serve with your favorite bread.

Serving Size: 6 - 1 cup servings