Sunday 11/2

Sweet Potato Soup with Bell Peppers, Lemon & Thyme

1 tbl coconut oil
1 onion, diced

4 bell peppers, diced (about 4 cups)
4 cups chicken or vegetable stock
2 cups leftover mashed or baked sweet potato OR 1 can
of organic sweet potato puree

1 tsp ground cumin
Juice of half a lemon
2 tbs thyme leaves
Sea salt and black pepper to taste

Add the coconut oil to a large saucepan or dutch oven over medium-low heat. Saute the onion and peppers until slightly softened.

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.

Add the cumin and turn up the heat so that the soup comes to a simmer.
Simmer until the peppers are tender, about 20 minutes.
Add the lemon juice, fresh thyme and season to taste with salt and pepper.
Serve as is, or blend until smooth - however you prefer!