Sweet Potato Soup

This soup is creamy and satisfying, and delicious at room temperature or slightly warmed. Reminds me of a butternut squash and cream soup! Enjoy as a first course on Thanksgiving day.

3 carrots, peeled and chopped
1/2 large sweet potato, peeled and diced
1 large clove garlic
1 cup water
3 tablespoons fresh lemon juice
1 tablespoon coconut oil
1 tsp. salt
1/2 tsp. ground cinnamon

Combine all ingredients in a high speed blender or food processor until smooth and creamy. Serve at room temperature topped with cilantro, or warm in a saucepan over low heat and top with chives. Serves 4.

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