Saffron Sweet Potato Red Pepper Soup

Ingredients:

1 red bell pepper, cut in half
1 tablespoon oil
1 onion, chopped
1 teaspoon thyme
2 bay leaves
2 cups sweet potato, diced
2 cups vegetable stock
a pinch of saffron, crushed
salt and white pepper, to taste

Roast the bell pepper until the skin is charred. Remove the skins and place in a blender. Set aside.

In a saucepan, cook the onion in the oil and add the remaining ingredients. Cover and simmer until the potatoes are tender. Transfer to the blender with the bell pepper and blend until smooth, adding water as needed. Return to saucepan and simmer. Ladle into bowls and garnish with olive oil and fresh thyme.