Golden Bell Pepper Soup

Heat Extra-Virgin Olive Oil (4 Tbsp) in a pot. When hot, add Yellow Onion (1/2), Carrots (2), and Celery (1 stalk). Season generously with Salt (to taste) and Ground Black Pepper (to taste) and cook for 4-5 minutes until vegetables are tender and onions are translucent.

Add Yellow Bell Peppers (8) and cook for 6 minutes until tender.

Stir in Sweet Potato (1) and Low-Sodium Vegetable Broth (4 cups). Cover the pot with a lid and bring the soup to a boil.

Once boiling, remove the lid and lower to a simmer. Stir in the Fresh Marjoram (1 Tbsp) and simmer for 20-25 minutes until the sweet potatoes are very tender.

Purée the soup with an immersion blender or transfer the soup to blender. Return the soup to the pot. Taste and season with a little extra salt and pepper if necessary.

Ladle soup into bowls and garnish with Avocados (to taste), Fresh Cilantro (to taste), and Crackers (to taste).