My Autumnal Sweet Potato Soup

Ready for Autumn!

Ingredients (serves 2)

2 big sweet potatoes

2 big organic carrots

3 cups organic vegetable stock (I use organic veggie cubes to make it)

Salt, ground black pepper, coconut oil, cayenne, nutmeg, thyme


Peel and chop the sweet potatoes and carrots into small chunks. Boil in lightly salted water until tender.

Drain and mash or blend with a blender until you achieve a puré.

Transfter to a pan and add 3 cups of stock. Bring to a simmer.

Add a dollop of coconut oil and let it melt into the soup.

Add salt and pepper to taste, a little powder cayenne pepper, grated nutmeg, and sprinkle  some fresh thyme.

Now you’re ready for Autumn!


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