Sweet Potato Soup (vegan, paleo)
Happy Thanksgiving Canada! Looking for a fresh twist to your traditional family meal? Try starting your celebration with this rich soup topped with coconut cream and garlic flax.
- 1 cup organic vegetable broth
- 1 cup water
- 2 medium jewel sweet potatoes (approx. 270g total, peeled, roughly chopped)
- 6 medium carrots (peeled, roughly chopped)
- 2 tsp fresh grated ginger
- sea salt to taste
- 4 Tbsp coconut cream
- Omega Crunch Roasted Garlic Shelled Flax for topping
Put the chopped vegetables in a large pot. Add the broth and water – not all the vegetables will be covered. Cover the pot and bring to boil. Reduce heat and simmer until vegetables are tender. Drain the vegetables and add to food processor and reserve the liquid. Pulse until they become a smooth puree. Slowly add the liquid into the food processor while pulsing and continue to pulse until all the liquid is well blended. Add sea salt to taste. Upon serving add 1 Tbsp of hardened coconut cream (refrigerate full fat coconut milk for 6-8 hours to harden the coconut cream). Add shelled flax as a topping to taste.
Nutritional Info Per Serving:
147 cals, 24g carbs, 5g fat, 4g protein, 8g sugar, 3g fiber
Recipe by Kitchen Caleigh