Creamy Sweet Potato Veggie Soup

 Serving Size: 2 Time: 45 min

Ingredients

  • 1 good sized sweet potato, or 2 smaller ones

  • 1/2 a bell pepper

  • 3 medium-sized carrots

  • handful of fresh basil or around 2tbs dried basil

  • around 2tbs olive oil for baking, 2tbs for flavor

  • salt and pepper to taste

  • garlic powder to taste

  • paprika to taste

  • 1 can coconut milk (approx. 13.5 fl oz)

  • 2 cups water

  1.  Preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicon mat

  2. peel the potato and carrots and cut into slices about 1/2 inch thick, and roughly chop the bell pepper into large chunks

  3. in a large bowl, mix 2tbs olive oil, salt and pepper, garlic powder, paprika, and other spices if desired, until all veggies are evenly coated

  4. spread the veggies onto the baking sheet and place in oven for approx. 20 minutes, then broil for 4-5 minutes

  5. Take out of oven and add veggies to a blender, along with the fresh basil, coconut milk, water, 2tbs olive oil, and more salt, pepper, garlic powder, and paprika. (add more water until the consistency is to desired thickness)

  6. Blend until all is incorporated and creamy

  7. If the soup is still warm, serve and enjoy! If it has lost some heat, then place in a pot and warm on the stove until heated thoroughly.

 Tips-n-Tricks!

  • Best served with a piece of toast and cheese!

  • If you would like to incorporate protein into the recipe, add some silken tofu when blending, as well as some more water to accommodate the thickness of the soup