Vegan Sweet Potato Soup

Ingredients

3 large sweet potatoes

1 cup chopped carrots

1/2 of a medium sized onion

3 large garlic cloves

2 cups vegetable stock

1 1/2 cup unsweetened coconut milk

1 tsp paprika

1 tbsp salt

1 tsp fresh cracked pepper

1 tsp red chilli flakes

2 tbsp olive oil

3 large fresh basil leaves for garnish

Directions

1. Peel and chop sweet potatoes and carrots, then dice the onion and garlic.

2. In a large pot add olive oil, garlic, salt, paprika, chilli flakes pepper and onion and sauté until fragrant.

3. Add carrot and sweet potatoes, as well as the vegetable stock and coconut milk and bring to a boil.

4. Once the mixture has reached a boil,reduce heat to low and cover and cook for 20-30 minutes or until you can easily push a fork through the carrot and sweet potatoes.
5. Remove from heat and then using a immersion blender blend to mixture until smooth. If you do not have a immersion blender, let the soup cool a bit then add it to a regular high speed blender and blend until smooth.

6. Once blended serve warm and top with a tad of coconut milk, salt, pepper, and fresh chopped basil.

7. For storing, keep in a sealed container in the refrigerator for up to 4 day after cooking. For heating add to preferred dish to warm in the microwave or a small pot for heating on the stove. Only reheat desired amount at a time.

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Recipe Recap

Ingredients

3 large sweet potatoes

1 cup chopped carrots

1/2 of a medium sized onion

3 large garlic cloves

2 cups vegetable stock

1 1/2 cup unsweetened coconut milk

1 tsp paprika

1 tbsp salt

1 tsp fresh cracked pepper

1 tsp red chilli flakes

2 tbsp olive oil

3 large fresh basil leaves for garnish

Directions

1. Peel and chop sweet potatoes and carrots,, then dice the onion and garlic.

2. In a large pot add olive oil, garlic, salt, paprika, chilli flakes, pepper and onion and sauté until fragrant.

3. Add carrot and sweet potatoes, as well as the vegetable stock and coconut milk, bring to a boil.

4. Once the mixture has reached a boil reduce heat to low and cover and cook for 20-30 minutes or until you can easily push a fork through the carrot and sweet potatoes.
5. Remove from heat and then using a immersion blender blend to mixture until smooth. If you do not have a immersion blender, let the soup cool a bit then add it to a regular high speed blender and blend until smooth.

6. Once blended serve warm and top with a tad of coconut milk, salt, pepper, and fresh chopped basil.

7. For storing, keep in a sealed container in the refrigerator for up to 4 day after cooking. For heating add to preferred dish to warm in the microwave or a small pot for heating on the stove. Only reheat desired amount at a time.