• 1 tablespoon olive oil
• 3 pounds sweet potatoes, peeled and cubed
• 2 carrots, peeled and quartered
• 2 onions, peeled and quartered
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
• Zest and juice of 1 lemon
• 2 cups chicken or vegetable stock
• 4 cups water

Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve.