SWEET POTATO BLENDER SOUP
/The evenings are growing darker, the mornings becoming colder, and September is right around the corner. Soup season is here! Each year, I welcome the seasonal transition by incorporating more grounding dishes like starchy root vegetables, cooked foods, and autumnal spices. Warming, grounding foods help ease our body through this physical and energetic shift.
And what more fitting way to celebrate the beginning of fall than with a simple blender soup for one? With notes of sweet cinnamon, creamy coconut, roasted garlic, and spicy paprika, this soup checks all the boxes. Feel free to double or triple the recipe for leftovers, or if you’re cooking for two!
RECIPE
I N G R E D I E N T S
• 1 medium sweet potato
• 1 carrot
• 2 cloves garlic
• 1/2 small yellow onion
• 1 tbsp coconut cream
• 1 cup vegetable or bone broth
• A dash of cinnamon, cumin, cayenne, + smoked paprika (I love @simplyorganicfoods spices!)
• Sea salt and black pepper to taste
M E T H O D
Cube the sweet potato + carrot, and place on a baking plan along side onions + garlic. Drizzle with extra virgin olive oil, sea salt, + black pepper, and roast at 350 for 25-30 minutes until soft.
Once done, place the roasted vegetables alongside broth, coconut cream, and spices in your blender. I used my Vitamix!
Blend everything together, starting on low speed and gradually increasing until the soup is smooth and creamy. Transfer to a pot, heat, and serve.
