Categories: Soups- stew- chili- chowder

Ingredients

• 1 Tbsp. coconut oil
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 tsp. salt
• 4 cups vegetable or chicken broth
• 1 cup plain almond milk OR whole dairy milk
• Ground black pepper to taste
• Sriracha sauce, to taste
• Sautéed peanuts, chopped, optional garnish

Directions

1. heat the oil in a soup pot or Dutch oven over medium heat. Add the onion, garlic, sweet potatoes and salt. Cook until onion is mostly tender. Stir in broth; increase heat to medium-high and cook at a low boil for 20 minutes or until the potatoes are very soft. Using an immersion blender, or working in batches in a traditional blender, puree soup until completely smooth. Stir in milk and return to low heat. Do not let soup boil once the milk is added. Ladle into bowls and season to taste with black pepper, Sriracha and peanuts, if desired.

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