Yields: 6 -8 servings
Ingredients
- ¼ cup extra virgin olive oil
- ½ medium yellow onion finely chopped
- 2 medium carrots diced
- 1 celery stalk diced
- Sea salt
- Fresh ground pepper
- 8 red yellow and/or orange bell peppers, diced
- 1 large sweet potato diced
- 4 cups low-sodium vegetable broth
- 1 tablespoon finely chopped marjoram
For serving: (optional)
- Avocado sliced or diced
- Freshly chopped cilantro
- Seeded crackers of your choice
Instructions
- Heat the olive oil in a large pot or Dutch oven. When hot, add the onion, carrots, and celery. Season generously with salt and fresh ground pepper, and cook for 4-5 minutes until the vegetables are tender and the onions are translucent.
- Add the bell peppers and cook for about 6 minutes until tender.
- Stir in the sweet potatoes and vegetable broth. Cover the pot with a lid and bring the soup to a boil. Once boiling, remove the lid and lower to a simmer. Stir in the marjoram and simmer for 20-25 minutes until the sweet potatoes are very tender.
- Time to puree! You can do this with an immersion blender, or transfer the soup to a regular blender and puree in batches.
- Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary. (I added a pinch of cayenne. Spice lovers, I recommend following my lead.)
- Ladle soup into bowls and garnish with avocado, cilantro and crumbled crackers (if you like).