15 minutes
Cook Time
45 minutes
Cooking Level


  • 6 ct Pure Flavor® Sweet Bell Peppers
  • 6 medium sweet potatoes, peeled & cut into cubes
  • 5 garlic cloves, chopped
  • 1 red onion, diced
  • 1 orange, juiced
  • 8 cups vegetable stock
  • 1 cup Greek yogurt, divided
  • ½ cup olive oil, divided
  • ¼ cup honey
  • 1 tbsp fresh thyme
  • 2 tsp fresh ginger, grated
  • Feta cheese, for garnish
  • Toasted walnuts, for garnish
  • Salt & pepper, to taste
  • French loaf, optional for serving


Step 1

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

Step 2

Spread the sweet potatoes & peppers evenly on baking sheets. Drizzle with ¼ cup of oil and honey. Season with salt & pepper and toss to coat. Roast for 25 minutes until lightly browned. Set aside.

Step 3

In a large pot heat the remaining olive oil over medium-high heat and sauté onions and garlic for 5 minutes.

Step 4

Add in the ginger & thyme and cook for 30 seconds until fragrant.

Step 5

Add roasted potatoes & peppers, vegetable stock, and juice from the orange. Bring to a boil and simmer for 10 minutes.

Step 6

Remove from heat and blend until smooth, then stir in ½ cup Greek yogurt.

Step 7

Divide into soup bowls and garnish with remaining Greek yogurt, toasted walnuts, and feta cheese. Serve with a side of bread, if desired.

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