Vegan sweet potato soup

An easy, super creamy sweet potato soup that's sure to warm you up in the cold months. Delicious and smooth, this soup is wonderful to make ahead and have throughout the week.

Ingredients

1 steamed/baked sweet potato

2 cups carrot

1/2 red onion

2 green onions

2 large garlic cloves

1 diced jalapeño, with seeds

1 tbsp coconut oil

2 cups vegetable broth

1 cup unsweetened coconut or almond milk

1 tbsp turmeric powder

1 tsp paprika

1 tbsp himalayan pink salt

Instructions

Steam or microwave sweet potato. Set aside to cool before taking off peel.

In a saute pan, add coconut oil then caramelize diced onion, green onion, jalapeño and salt.

Once translucent, add garlic and carrots; cook until carrots are soft.

Into a high speed blender or food processor, add peeled sweet potato, vegetable broth, coconut or almond milk, turmeric, paprika, salt and carrot mixture.

Blend using the soup setting or blend until completely smooth. 

Serve hot; I swirled in leftover pesto and had alongside fiber crackers (you can also use croutons or crusty bread). 

Enjoy! Leftovers can be refrigerated for up to 5 days or frozen for a month.