Servings: 6 cups
Ingredients
- 4 large sweet potatoes Cut in half.
- 1 Tbsp grape seed oil
- 2 Tbsp low sodium organic vegetable stock
- 1 medium yellow onion Small-diced.
- 2 stalks celery Small-diced.
- 3 cloves fresh garlic Minced.
- 1 tsp dried basil
- 1 Tbsp fresh ginger Minced.
- ½ tsp ground cumin
- ½ tsp Himalayan pink sea salt
- to taste freshly ground black pepper
- 3 cups low sodium organic vegetable stock
- 14 oz organic coconut milk With pulp.
Instructions
- Coat sweet potatoes with grape seed oil and place on a baking sheet lined with parchment paper, cut side up, in a 400° F oven for 30 minutes.
- In a large saucepan over medium heat, add 2 Tbsp vegetable stock, onions, and celery. cook until translucent - stirring occasionally (about 3 to 5 minutes). Add garlic, basil, ginger, cumin, salt & pepper and continue to cook while stirring for 2 minutes.
- Add vegetable stock and coconut milk to the onion/celery mixture and simmer for 15 to 20 minutes, or until potatoes are done roasting.
- When potatoes are done roasting, scoop the flesh of the sweet potatoes into a bowl and discard the peels. Mash well and then add to the saucepan, mixing thoroughly. You may process the soup in the blender in batches to make even silkier.
- Serve and enjoy!
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