Roasted Red Pepper Soup and Roasted Sweet Potato Wedges

Dinner: Made a roasted red pepper soup with a side of roasted sweet potato wedges (in lieu of bread, the potato made an excellent dipping implement). I started by roasting the pepper in the oven at 350F for ~1/2 an hour, then steamed it to get the skin off. I sauteed 1/2 a red onion and a clove of garlic, then added the red pepper, s&p, and vegetable stock. After motor-boating it, it took on a great, silky texture. It was bloody hot (spicy), though!  I think some roasted tomatoes would do well to calm down the spice factor. I’d hate to marr the gorgeous pepper flavor by adding cream. The potatoes just had a bit of homemade chilli oil, a dash paprika, and loads of salt. Roasted at 350 for 25ish minutes, then 15 more at 375F. Voila, easy dinner!

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