The weather has changed. It’s as simple as that!  Touches of red, orange, and yellow light the leaves and there is a crisp to the air. Fall has arrived and the coolness begins, the craving of comfort food begins.  Along with a chill to the air and comfort food, Fall ushers in a plethora of delicious fruits and veggies. Perhaps one of the most nutritious and traditional of all Fall vegetables is the sweet potato. It is ranked highest on the list of healthy veggies and is incredibly versatile.  So to bring in the Fall, try our delectable recipe for Creamy Sweet Potato Soup.

Creamy Sweet Potato Soup

  • 4-5 Large Organic Sweet Potatoes, peeled
  • 1 Can of Organic Chickpeas
  • 1 Medium Organic Onion
  • 2 Organic Carrots, sliced
  • 5 Cloves of Organic Garlic, minced
  • 1 Can of Organic Coconut Milk
  • 6 Cups of Organic Vegetable Juice
  • 3 Tbsp of Organic Maple Syrup
  • 1 Tbsp Organic Olive Oil
  • 1/3 tsp Curry Powder
  • 1/3 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Salt

Peel and cube the sweet potatoes and place in warm water. Set aside. Chop the onion, garlic, and carrots. In large pot cook the onions and garlic with olive oil for about 5 minutes, do not let them brown.  Add in the vegetable broth,  potatoes, and chickpeas. Add all the spices and bring to a boil. Let the soup simmer for about 30-45 minutes. At this point stir in the coconut milk and maple syrup. Cook for an additional 30 minutes. Stir before serving, at this point the sweet potatoes should have a mushed and the soup blended.

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