Smoky sweet potato soup
An insanely delicious sweet potato soup for lunches and dinners. Perfectly seasoned serve with alone or with fresh toast.
Prep Time5 mins
Cook Time30 mins
- 3 medium sweet potatoes About 500g
- 1 tbsp olive oil for roasting
- 3 cups almond milk (750ml)
- 1.5 tsp salt
- 1 tsp fresh rosemary
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground pepper
pre heat oven to 200C or 400F
Peel sweet potato, cut into cubes and in a bowl toss the olive oil over the cubes to coat them.
Roast for 30 minutes.
In a blender (or pot if using a stick blender) add the milk and remaining ingredients.
Once butternut has roasted, add to the milk micture and blend on high for a minute until thick and smooth.
Heat and serve.
If you don't have garlic and onion powder, you can replace this with one clove fresh garlic and 1 small or 1/2 medium onion. You will need to first fry them in some oil before adding to your milk mixture.
Soup will keep for 1 week in a sealed jar in the refrigerator.