Preheat your oven's broiler to high. Place the washed red bell peppers on a baking sheet and broil for 5-7 minutes on each side, until the skins blacken and blister. Remove and cover with plastic wrap to steam for 15-20 minutes, then peel off the skins, stem, and chop.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.

Add the cubed sweet potato, smoked paprika, ground cumin, and cayenne pepper to the pot. Stir and toast the spices for 2-3 minutes.

Pour in vegetable broth and undrained diced tomatoes, then add roasted red peppers. Mix well and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until sweet potato is tender.

Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.

Return the blended soup to the pot over low heat. Season with salt and black pepper to taste and serve hot.