Instructions: In a large saucepan, saute the onion until golden. Toss in the sliced hot pepper, then pour in the stock and bring to a boil over medium heat. Add the sweet potatoes and thyme, reboil, then reduce heat and simmer for about 25 minutes, stirring occasionally.

When the potatoes are cooked, puree - solids first - then pour back into the saucepan and season with salt and pepper to taste.

Hot only: If you would like a hearty, meat soup, separately saute fresh mild sausage or saute thin rounds of a hard garlicky sausage until crisp.

When ready to serve, stir in the lemon juice then ladle the soup - either piping hot or chilled - into bowls. Spoon in sausage, if applicable. Top with lemon curls.

Serve this hot to 6 to 8 people as a terrific start to a Caribbean or Mexican meal, good both hot and cold.

Comments: This soup was born of pure inspiration. Zach Williams - musician, chef (self-appointed), and submarine sailor - got hungry late one night and created it out of refrigerator contents. Its a doozie; light and smooth with a little bite and lots of savory layers - with vegetarian and carnivorous options. Zach lives in Virginia with his lovely wife and daring taste-tester Christina. Many thanks to him.

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