Sweet Potato & Roasted Pepper Soup

This creamy roasted sweet potato and bell pepper soup is infused with fresh ginger, thyme and a hint of orange for a warm, comforting flavor. Topped with Greek yogurt, toasted walnuts and feta, it’s a deliciously cozy meal perfect for cooler days.

Ingredients

6 GREENHOUSE bell peppers
6 medium sweet potatoes, peeled & cut into cubes
5 garlic cloves, chopped
1 red onion, diced
1 orange, juiced
8 cups vegetable stock
1 cup Greek yogurt, divided
½ cup olive oil, divided
¼ cup honey
1 tbsp fresh thyme
2 tsp fresh ginger, grated
Feta cheese, for garnish
Toasted walnuts, for garnish
Salt & pepper, to taste
French loaf, optional for serving

DIRECTIONS

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
Spread the sweet potatoes & peppers evenly on baking sheets. Drizzle with ¼ cup of olive oil and honey. Season with salt & pepper and toss to coat. Roast for 25 minutes until lightly browned. Set aside.
In a large pot heat the remaining olive oil over medium-high heat and sauté onions and garlic for 5 minutes.
Add in the ginger & thyme and cook for 30 seconds until fragrant.
Add roasted potatoes and peppers, vegetable stock, and juice from the orange. Bring to a boil and simmer for 10 minutes.
Remove from heat and blend until smooth, then stir in ½ cup Greek yogurt.
Divide into soup bowls and garnish with remaining Greek yogurt, toasted walnuts, and feta cheese. Serve with a side of bread, if desired.