1 tbl avocado oil
1 onion, diced
4 capsicums, diced (about 4 cups)
4 cups chicken or vegetable broth
2 cups leftover mashed or baked sweet potato OR 1 can organic sweet potato puree
1 tsp ground cumin
Juice of half a lemon
2 tbl thyme leaves
Sea salt and black pepper to taste
Add the avocado oil to a large saucepan or dutch oven over medium-low heat. Saute the onion and capsicum 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 capsicums 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.

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