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Golden Bell Pepper Soup With Sweet Potatoes

The bell peppers provide a distinct mildly sweet base for this soup. Using fresh marjoram isn’t necessary, but it helps the flavors open up and become richer as the soup simmers.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m


  • 1/4 c extra virgin olive oil
  • 1/2 small onion, diced
  • 2 medium carrots, peeled and diced
  • 1 celery stalk, diced
  • Sea salt and freshly ground black pepper, to taste
  • 8 yellow, red and/or orange bell peppers, chopped
  • 1 large sweet potato, peeled and chopped
  • 4 c low-sodium vegetable broth
  • 3 tsp. finely chopped fresh marjoram (or 1.5 teaspoons dried)
  • Sliced avocado, for garnish (optional)
  • Finely chopped fresh cilantro, for garnish (optional)


  1. Warm the oil in a large pot over medium heat. Add the onion, carrot, celery, and a pinch of sea salt and pepper. Sauté until vegetables are tender (about 4 minutes). Throw the diced bell peppers in and cook for another 5 minutes so they can soften.
  2. Add the sweet potatoes with the broth, season with a little more sea salt and pepper, and bring to a boil.
  3. Once the soup is boiling, reduce heat to simmer and add the marjoram. Cover and simmer for about 20 minutes, stirring occasionally.
  4. Remove from heat after 20 minutes and transfer to blender. Blend until you get a smooth consistency. Serve in bowls with your choice of garnishes. Enjoy!