• Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and translucent, about 5 minutes.
• Add the sweet potatoes and red bell peppers to the pot, stirring to combine with the onion and garlic. Cook for an additional 5 minutes.
• Pour in the vegetable broth, and season with salt, pepper, smoked paprika, and cayenne pepper if using. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are tender. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful of the hot liquid!
• Taste and adjust seasoning as needed. Serve hot, garnished with a drizzle of fresh cream or coconut milk and a sprinkle of fresh cilantro or parsley.

Tip:

• Roasting the sweet potatoes and red peppers before adding them to the soup can enhance their flavors. Simply toss them with olive oil and roast in a 400°F oven for 20-25 minutes before proceeding with the recipe.