Yam & Roasted Pepper Soup

For the past few days I've been eating veggie purées or puréed soups and fresh fruit & veggie juice. Today I found a recipe from one of my go-to blogs, and of course I made it my own. It was really easy & quite delicious!

2 large yams or sweet potatoes
2 large red bell peppers
1 large carrot
2 tbsp coconut oil
2 cans coconut milk
1/8-1/4 tsp ground turmeric powder
1/4 tsp Mrs. Dash onion & herb
Kosher salt
Black pepper

Pour the coconut milk into a medium stock pot over high heat. Peel & slice the yams & carrots fairly thin. Once the coconut milk begins to bubble add the yams & carrots, cover, and bring to a boil. Reduce heat to medium and cook, covered, until tender (about 20 minutes). While the yams & carrots are cooking, de-seed and chop the peppers. Toss in the coconut oil & spices, salt, & pepper. Place the peppers on a pan under the broiler on high until they begin to blacken (about 10 minutes). Once the yams & carrots are tender, turn off the heat, add the roasted peppers, and purée with an immersion blender.

Garnish with parsley & smoked paprika if desired.