One More Sweet Potato Soup

• 32 ounces low sodium vegetable broth
• 2 lbs sweet potatoes
• 2 yellow peppers
• 1 dash cayenne pepper
• 2 garlic cloves, minced
• 12 teaspoon dried thyme
• 12 cup buttermilk, approx
• 1 tablespoon sour cream

1. Put broth in a large saucepan and bring to a boil.
2. Meanwhile, wash and slice sweet potatoes 1/2 inch thick (don't bother peeling them, but trim any hard spots or root fibers) and add to the pot.
3. Return to a boil, cover and simmer until tender, about 15 minutes.
4. Meanwhile, stem, seed and chop bell peppers and jalapeno (if using, Chop them coarsely; they'll be blended later).
5. Add them to sweet potatoes as you prepare them.
6. Add garlic and thyme and stir.
7. When sweet potatoes are tender, place mixture in a blender or food processor and blend until smooth (if using a blender, do this in batches).
8. Freeze in individual servings if desired.
9. Thin with water or buttermilk, if desired, to the consistency you prefer.
10. Season with pepper.
11. Top with a dollop of sour cream, if you like.

vegetable broth, sweet potatoes, yellow peppers, cayenne pepper, garlic, thyme, buttermilk, sour cream

Taken from www.food.com/recipe/one-more-sweet-potato-soup-293861 (may not work)