Roasted Red Pepper Soup

Instructions

1. 1

   Roast peppers over flame or grill until skin turns black; place in covered bowl for 10 minutes, then peel and core

2. 2

   Heat oil in large pot over medium-high heat; sauté onions, carrots, garlic, and herbs until onions are translucent (~5 minutes)

3. 3

   Add broth, roasted peppers, sweet potato, and wine; bring to simmer

4. 4

   Reduce heat to medium-low, cover, and simmer 30 minutes until potatoes are tender

5. 5

   Add sour cream and blend until smooth with immersion blender

6. 6

   Season with salt and pepper; ladle into bowls and top with cheese