Sweet Potato and Roasted Red Pepper Soup

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 T. olive oil
  • 6 cups sweet potatoes, peeled and cubed (usually 2 or 3, depending on their size)
  • 4-6 cups vegetable stock (depending on how thick or thin you like your soup)
  • 1/2 tsp. dried thyme, 
  • 3 red bell peppers
  • the juice of half a lemon
  • 1/8 tsp. cayenne pepper (or more, to taste)
  • salt and pepper to taste
  • 2 T. sour cream

Heat oil over medium-low; cook garlic and onion until onion turns translucent. Add sweet potatoes, stir thoroughly and cook for 10 minutes. Add the vegetable stock and thyme, bring to a boil, then cover and simmer for 15 minutes.

In an oven-safe dish, broil the red peppers until the skin blisters all over and begins to char, turning periodically so each side is done. Remove the charred skin and the stems from the peppers, seed them, cut them into strips, and put them into a blender with half of the soup. Puree the mixture and pour it back in with the soup, reheating it. Add the juice of half a lemon, cayenne pepper, and salt and pepper.

Ladle into soup bowls and garnish with sour cream and additional thyme and/or cayenne pepper as desired.