Roasted Red Pepper and Sweet Potato Soup

 Makes 8 servings
  •  1 Tbs olive oil
  • 1 large onion, peeled and chopped (about 3/4 cup)
  • 2 cloves garlic, crushed
  • 6 cup sweet potatoes, peeled and cubed
  • 6 cup vegetable stock or water
  • 3 large red bell peppers
  • 2 Tbs fresh lemon juice
  • 1 sprinkle cayenne pepper to taste
  • 1 sprinkle salt and ground pepper to taste
  • 2 Tbs sour cream for garnish
  • 2 sprigs fresh thyme or a bit of dried
  1.  Preheat broiler.
  2. In large pot, heat oil over medium heat. Add onion and garlic; cover and cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet potatoes and stir well; cover and cook 10 minutes. Add stock or water and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
  3. Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes. When peppers are cool enough to handle, remove charred skins, stem, seeds and ribs.
  4. Discard thyme sprigs from soup. Transfer soup and roasted bell peppers to blender or food processor and process until smooth.
  5. Return mixture to pot and gently reheat. Add lemon juice, cayenne, salt and pepper to taste.
  6. To serve, ladle soup into warmed bowls and garnish each serving with a swirl of sour cream and several small sprigs of thyme.