8 Large Red or green bell peppers to use as serving containers for the finished soup
2 Tablespoon Olive oil
1 Cup Finely chopped onion
1-1/2 Pound Sweet potatoes; peeled and cut into 1-inch cubes
1-1/2 Pound Red bell peppers; cored, seeded and diced
6 Cup Chicken stock
1/2 Teaspoon Dried thyme
1 Bay leaf
Salt and freshly ground black pepper
1/2 Cup Finely diced yellow or red bell pepper; optional garnish
1/2 Cup Plain low-fat yogurt; optional garnish
TO PREPARE THE BELL PEPPERS: Cut a wafer thin slice off the bottom of each
pepper so it will sit straight on the plate. Slice the tops off each pepper
and scoop out the seeds. Reserve the hollowed out peppers to hold the
finished soup.
TO MAKE THE SOUP: In a 4-quart saucepan over moderate heat, heat the olive
oil. Add the onion, cover and simmer for 3 to 4 minutes or until softened.
Add the sweet potatoes, red bell peppers, chicken stock, thyme and bay leaf
and bring to a boil. Cover and simmer, over medium heat for 25 to 30 minutes
or until the vegetables are tender.
TO FINISH THE SOUP AND SERVE: Strain the solids from the liquid and return
the liquid to the saucepan. Discard the bay leaf. In a food processor or
blender, puree the vegetables until smooth and return them to the liquid in
the saucepan. Bring the soup to a simmer; season with salt and pepper to
taste. Ladle the soup into the hollowed out peppers and garnish with the
diced yellow or red bell peppers and a dollop of yogurt, if desired.