A hearty plant based soup for vegetarians or vegans… Top with cashew cream for full effect and visual appeal if you like by soaking 1/4 c cashews in 1/4 c water, add a drop or two of maple syrup and blend.
What you need
1 – 2 Tbsp fresh ginger, grated
1 small onion, minced
1 Tbsp coconut oil
2 cloves garlic, minced
1 tsp chili pepper flakes (or chili powder)
2 large or 4 small sweet potatoes, chopped into chunks
water or stock to cover the potatoes (read labels to ensure no additives or sugar)
1/4 C almond butter
1/2 lime, juiced
What you do
- Sauté onions, garlic & ginger in coconut oil with chili flakes until translucent (about 5 minutes)
- Scrub and chop sweet potatoes into chunks. There is no need to peel organic veggies
- Add vegetables and water and bring to boil
- Once boiling, lower heat to simmer on med/low and cover
- Cook until sweet potatoes are tender (about 10 minutes)
- Add almond butter and lime juice
- Remove from heat and puree in blender or with hand held blender
- Season with parsley or salt & pepper if desired
