Roasted Red Pepper and Sweet Potato Soup

Drizzle 1 T olive oil on 4 red peppers (seeded and chopped.)
Rub to coat and place skin side up on a cookie sheet. Roast in oven at 450 for 20-25 minutes. Remove from oven and transfer peppers to a plastic bag and seal. Let stand for 15 minutes and then peel the black skins off the pepper.

In a large pot, saute:
1 medium onion, diced
2 garlic cloves, chopped
2 T olive oil

Add:
The roasted peppers, 3 thyme sprigs, and cook for 5 minutes.

Boil until veges are tender (12-14 minutes:
4 sweet potatoes, peeled and roughly chopped
6 c veggie or chicken stock

Remove from heat, remove thyme sprigs, and puree in a blender or using a blender wand.

Stir in 1/2 c heavy cream

Serve.