CREAMY SWEET POTATO SOUP WITH POTATO CRISP DIPPERS

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

1 big white sweet potato, diced

1 yam (orange sweet potato), diced

2-3 pounds golden potatoes, sliced

1/2 a red bell pepper, diced

1/2 an onion, minced

1 stick celery, diced

1 mild Aneheim pepper, minced

2 garlic cloves, minced

1 medium tomato, diced

1-2 limes, juiced

2 heaping tbsp raw macadamia butter

1/2 cup cilantro

1/2 tsp turmeric

1 tsp garlic powder

1/2 tsp each of black pepper and cumin

1/8 tsp himalayan salt

★ If you don’t have access to macadamia butter, feel free to substitute with 1/4 cup of raw soaked cashews or macadamia nuts. Just be sure to blend it super well to make sure all the nut pieces blend smooth.


Directions:

  1. Thinly slice all but half a pound of the golden potatoes into circular discs and place on baking sheets with parchment paper. Sprinkle with garlic powder and black pepper and bake at 400 degrees Fahrenheit for about 40 minutes to an hour.

  2. Meanwhile, cook the sweet potato, yam and 1/2 pound of golden potatoes with about 2-3 cups of water in a large pot on medium heat. Add the bell pepper, onion, celery, Aneheim pepper, garlic cloves and tomato to the pot as you chop them.

  3. Once the veggies are cooked (after about 20 minutes or so), add them to your high speed blender but leave about 1/2 a cup aside to garnish your soup with. Add the lime juice, macadamia butter, cilantro, spices, and 1/2 cup water to the blender as well. Blend all ingredients until smooth and creamy.

  4. Pour soup into soup bowls and garnish with the leftover cooked veggies. Top with cilantro and green onion as well if desired!

  5. Take out the baked potato chippies and dip into the creamy soup. You will not regret this move! SO INCREDIBLE!

Herbs, Hot peppers, Potatoes, Sweet PotatoesBethanee WrightComment