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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 5 cups Peeled And Diced Sweet Potato
- 4 Tablespoons Olive Oil, Divided
- 1/2 teaspoons Kosher Or Sea Salt
- 3 Carrots, Sliced Or Diced
- 4 Celery Stalks, Diced
- 2 Onions, Diced
- 3 cloves Garlic, Minced
- 6 cups Vegetable Stock
- 1 can (13 Oz. Size) Coconut Milk
- 1 bag Spinach, 10 Ounce Bag
Method
- Preheat oven to 425 F.
- Arrange sweet potato cubes in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil and salt. Roast at 425 F until tender and slightly caramelized. This will take approximately 20-25 minutes. Remove pan from oven, set aside and allow to cool.
- Meanwhile, add remaining 2 tablespoons of olive oil to a pot over medium heat then add carrot, celery, onion and garlic. Saute until tender, about 10 minutes. Add vegetable stock and bring to a boil.
- Take half of the cooled sweet potatoes and place them in a blender. Add the coconut milk and blend until completely smooth. Add this into the soup pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Cook until potatoes are heated and spinach is wilted. Season to taste.
