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Preheat oven to 350 degrees and cook sweet potatoes for one hour.
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Once sweet potatoes are cooked, remove skins and throw them in the blender. No need to blend yet.
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Add coconut oil to a large dutch oven or big soup pot.
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Saute diced peppers and onions until tender/translucent.
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While the onions and peppers are cooking, add two cups of bone broth (unheated) to the sweet potatoes in the blender and blend until desired consistency is achieve.
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Add sweet potato puree to the soup pot and mix well. Also add the last two cups of bone broth.
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Add cumin, thyme, and lemon juice. and turn up the heat, so that the soup comes to a simmer.
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Garnish with more thyme, red pepper flakes, a dollop of coconut cream, and salt and pepper to taste.