Sweet Potato Soup with Bell Peppers, Lemon & Thyme

sweet potato soup

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Yield: 6 cups

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 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 organic sweet potato puree
  • 1 tsp cumin
  • Juice of half a lemon
  • 2 tbl fresh thyme leaves
  • Salt and 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!

(source: http://meatified.com/sweet-potato-soup/)


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