One More Sweet Potato Soup

Got this one from a friend. We love it - hope you do also. Freezable. DO NOT substitute green beppers for the yellow - the soup will have a strange color. If you like a spicier fare use halapeno pepper instead of cayenne.

• Ready In: 50 mins
• Serves: 5

Ingredients

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

Directions

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. Return to a boil, cover and simmer until tender, about 15 minutes.
3. Meanwhile, stem, seed and chop bell peppers and jalapeno (if using, Chop them coarsely; they'll be blended later).
4. Add them to sweet potatoes as you prepare them. Add garlic and thyme and stir.
5. 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).
6. Freeze in individual servings if desired.
7. Thin with water or buttermilk, if desired, to the consistency you prefer. Season with pepper. Top with a dollop of sour cream, if you like.