2 sweet potatoes
1/3 onion
15-20 baby carrots
2-3 garlic cloves
1 bouillon cube (veggie)
4 cups water
1 1/2 cups almond milk
Salt, pepper, red pepper, turmeric, and ginger to taste
Directions:
Bake sweet potatoes (375*) until fork tender
While potatoes cook, add liquid and remaining ingredients except for spices to a large soup pot. Bring to a boil.
Once all potatoes are soft, allow to cool to the touch. Cut one end off of each potato and squeeze potato "innards" into the pot.
Hit the ingredients with the immersion blender. Again, go to town.
Add salt, pepper, red pepper, turmeric, and ginger to taste.
*sour cream (or tofutti sour cream for those lacto's like me) makes a great cooling topping to this warm potato soup.
No comments:
Post a Comment