Sweet potato and roasted capsicum soup

1 medium sized onion, chopped and sauted with 2 cloves garlic
2 fairly decent sized red capsicums, roast and take skin off
500-750g sweet potatoes chopped
Chicken stock to cover
Half a teaspoon cajan seasonings or to your taste
Salt and pepper (optional)

Method:

Simmer until the sweet potatoes are cooked and then puree.

Serving Suggestion:

Serve with a spoon of sour cream and crusty bread

Yummy!