- 1 Medium size Sweet Potato
- 1 Medium Carrot
- 1 Medium Red Bell Pepper
- 6 Tbs Olive Oil or Butter
- 5-6 Finely Chopped Garlic Cloves
- 1 Small Red Onion
- to taste Salt
- 1/4 Tsp Grated Ginger
- to taste Ground Black Pepper
- 1/4 Tsp Chili Powder
- 1 Cup Vegetable Broth or Water
Preheat oven to 400 F.
Wash, Peel the skins of Sweet Potato and Carrot. Cut them into pieces and coat them with olive oil and salt.
Wash Red Pepper and cut it into half. Coat them with olive oil.
Throw carrot, sweet potato, red pepper and garlic gloves onto baking sheet pan.
Roast them for 35-40 Min. or until golden Brown in color.
Now, let it cool down for few min.
Remove the skin of bell pepper and cut them into small pieces.
Now take a deep pan on medium flame, take 2 tbs of olive oil saute finely chopped onions and grated ginger until it’s golden brown.
Now, throw in roasted sweet potato, carrot, garlic and bell pepper. Add a cup of water or vegetable broth. Cook them for 5 min.
Switch off the flame. blend everything using hand blender. Pass it through strainer.
Transfer it to the pot, add spices and salt to taste. Heat it up again, if you want you can add water to adjust the consistency. Let it boil for few mins.
Serve hot in a bowl, top it up with plain yogurt.
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