Herb Roasted Vegetable Soup
| Yield: | 6 Servings |
| Categories: |
| 1 | md | Sweet potato; peeled; in 1/4" cubes |
| 3 | md | White potatoes; washed and in 1/4" cubes w/ skin |
| 6 | cl | Garlic; whole and unpeeled |
| 8 | md | Shallots; whole and unpeeled |
| 1 | Red bell pepper; whole | |
| 1 | Green bell pepper; whole | |
| 1/2 | ts | Fresh thyme; finely chopped |
| 1/4 | c | Olive oil |
| Salt and pepper to taste | ||
| 8 | Plum tomatoes; cut in half and seeded | |
| 1 | qt | Vegetable stock |
| 1 | bn | Fresh mint; minced |
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