Peppery Sweet Potato Soup

Ingredients

• 1 cup skim milk fat-free
• 5  garlic clove 
• 1  jalapeno 
• 5 cups chicken broth reduced-sodium
• 1 teaspoon olive oil 
• 2 medium bell pepper sweet red
• 0.5 teaspoon salt 
• 4 cups sweet potatoes and into cold prepared mashed ( without milk and butter)

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• blender
• plastic wrap
• aluminum foil
• tongs

Directions

1. Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover with plastic wrap.
2. Let stand for 15-20 minutes. Peel off and discard charred skin; remove stems and seeds. Finely chop peppers.
3. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic.
4. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes. Squeeze softened garlic from skins into a small bowl and mash.
5. In a large saucepan or soup kettle, combine the peppers, garlic, broth, sweet potatoes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Stir in milk; heat through. Cool slightly. Process soup in batches in a blender or food processor until smooth; return all to the pan and heat through.