• Wash red peppers and place into a shallow baking tray
• Cut tops and tails off shallots and pull segments apart. Place in foil and drizzle some olive oil over the shallots. Create a pouch around the shallots and place on baking tray with peppers
• Place in preheated oven at 400 for 35 mins until peppers blister and shallots are soft when pressed.
• Cut sweet potato into cubes and celery stalk into 3 pieces and place in a medium pan. Add water to cover the sweet potato and cover the pan.
• Place on high heat to boil and then simmer for approx. 20 mins. Remove from heat when you are able to easily prick the sweet potato pieces with a fork.
• Drain sweet potato and remove shallots and peppers from oven when cooked, allow to cool.
• While waiting for ingredients to cool, place butter in a medium pan and heat and then drop cooked celery pieces into melted butter. Toss for 30 seconds and then add vegetable stock and coconut almond milk.
• Heat liquid until almost boiling and then remove from heat. Allow to cool for 5 minutes.
• Once solid and liquid ingredients are cool, place them in the blender and add salt, nutmeg and balsamic vinegar.
• Blend on a medium speed until red peppers disappear.
• Return blended ingredients to a pan and heat through on a medium to low heat,

To serve

• Pour soup in bowls and top with minced peppadew.