Sweet Potato and Red Pepper Soup

Makes 8 servings.

This soup is delicious and nutritious, with a dazzling color.  It’s wonderful on cold days. If you are using a regular blender, it is necessary to blend the soup for a long time to allow for the skin of the peppers to disappear. The alternative is to skin the peppers first, or to use a Vitamix (See Note).


  • 2 red bell peppers, cored, seeded and cut into cubes,
  • 1½ pounds sweet potatoes, peeled, cubed (3 medium to large)
  • 1 onion, coarsely chopped
  • 3 tablespoons extra- virgin olive oil
  • 4 cups vegetable broth
  • Leaves from 5 thyme sprigs, plus some for garnish
  • 1/8 teaspoon saffron threads
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx


  1. In a medium saucepan heat the olive oil and add the peppers, potatoes and onion. Sauté for a minute. Add 3½ cups of broth, thyme, and saffron. Bring to a boil over high heat. Reduce the heat and cook covered for about ½ an hour or until potatoes are soft.
  2. Cool a bit. Remove and discard the thyme sprigs.
  3. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be.
  4. Adjust the consistency as needed, with the reserved ½ cup of broth
  5. Season to taste with salt, pepper and lime juice.
  6. Serve garnished with thyme leaves.


The Vitamix is really quite powerful and creates a creamy texture within seconds.