Avocado Oil
Yellow Onion
Ground Cumin
Paprika
Salt
Pepper
Garlic Powder
Sweet Potatoes
Bell Peppers
Vegetable Broth
Heavy Cream
Fresh Parsley
Sour Cream
In a large soup pot, heat the avocado oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
Add the ground cumin, paprika, salt, pepper, and garlic powder to the pot. Stir, then sauté until fragrant, about 30 seconds.
Add the chopped sweet potatoes and red bell peppers to the pot. Stir to combine with the onion and spices.
Add the broth to the pot. Increase the stovetop heat to high and bring the mixture to a boil.
Reduce the stovetop heat to low and simmer the soup uncovered until sweet potatoes are tender, about 20-25 minutes.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully ladle soup into a blender or food processor, and, in batches, blend until just smooth, and then return to the pot.
If you want a creamier soup, pour in heavy cream, then stir. Carefully taste the soup and, based on preferences, add more salt and pepper.
Ladle soup into bowls and garnish with a dollop of sour cream or yogurt and chopped parsley, then serve.