Author Notes
If you like sweet potato you will LOVE this soup.. Minimal ingredients and SUPER Healthy, however it taste rich, creamy & velvety. You will feel like you are indulging without an ounce of guilt. Vegan too! —Andrea Taylor
Ingredients
-
5 cups
sweet potatoes
-
4 tablespoons
olive oil, divided
-
1/2 teaspoon
kosher or sea salt
-
3
carrots, sliced or diced
-
4
celery stalks, diced
-
2
onions, diced
-
3
garlic cloves, minced
-
6 cups
vegetable stock
-
1
can coconut milk
-
1
10 oz bag, fresh spinach
Directions
-
Peel and dice sweet potato, arrange in a single layer on a baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast @ 425* until tender and slightly caramelized. appx 20-25 min. Set aside and allow to cool.
-
Meanwhile, Add remaining 2 tbsp of olive oil to a pot and Sauté carrot, celery, onion and garlic until tender appx 10 min. Add vegetable stock and bring to a boil
-
Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste.
See what other Food52ers are saying.