Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper.
Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste.
Ladle into bowls and top with cashew sour cream (see recipe below), green onions, and an extra sprinkle of paprika.
Cashew Sour Cream
Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream.
Store in an airtight container. It will keep for at least 4 days.
Swap the cashew cream with a dairy free sour cream or regular sour cream.
Let the veggies cool slightly before adding to the blender container, unless using a heat-safe blender.
An immersion blender can be used instead of a standing blender, if desired. Just put the roasted veggies + broth into the pot for the stove, then immersion blend until creamy.
For an extra kick of spice, mix in some red pepper flakes or your fav hot sauce.
For less sodium, use a low-sodium vegetable broth.