Roasted Sweet Potato Soup with Curried Apples

This was a delicious and interesting take on sweet potato soup. It is very filling, so serve only about a teacup-full as an appetizer. I liked it with "extra" yogurt and curried apple garnish--delish!

2 1/2 pounds sweet potatoes (about 3 or 4)

2 tablespoons extra virgin olive oil

1 medium onion, halved and sliced

Coarse salt and ground black pepper

1 red bell pepper, ribs and seeds removed, thinly sliced

2 jalapeno peppers, ribs and seeds removed, thinly sliced

3 garlic cloves, chopped

4 cups vegetable broth

2 teaspoons white-wine vinegar

1 teaspoon honey

1/4 teaspoon curry powder

1 small tart apple, peeled, cored, and diced

1/4 cup plain yogurt

Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potato out of the skins. Discard skins.

Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add sweet potato and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have blended.

Working in batches, puree soup in a blender. Combine batches in a clean pot. The soup will have a thick consistency, so if you prefer a thinner soup, add water or a little more broth. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into warm bowls, add a spoonful of apples, and a spoonful of yogurt.