Sweet Potato Soup with Bell Peppers, Lemon & Thyme

This sweet potato soup is livened up with mixed bell peppers, plenty of herbs and a generous squeeze of lemon juice to brighten up the bowl!




  1. Add the avocado oil to a large saucepan or dutch oven over medium-low heat. Saute the onion and peppers until slightly softened.
  2. Either puree the leftover sweet potato with 2 cups of stock and add to the pan with the remaining 2 cups of stock OR add the sweet potato puree and the stock to the pan.
  3. Add the cumin and turn up the heat so that the soup comes to a simmer.
  4. Simmer until the peppers are tender, about 20 minutes.
  5. Add the lemon juice, fresh thyme and season to taste with salt and pepper.
  6. Serve as is, or blend until smooth – however you prefer!