Sweet Potato Soup

  • Category lunch|crisps
  • Cook Time 00:05:00
  • Prep Time 00:05:00
  • Serves 2
  • Cuisine lunch|crisps
  • Diet vegan

Ingredients

  • Angelic Bakehouse Harissa Green Chile Crisps
  • 1/3 c olive oil ⠀
  • 1/2 tbsp fresh grated ginger ⠀
  • 2 cloves of minced garlic
  • 1/2 finely chopped onion
  • 4 medium-size baked sweet potatoes
  • 3 sliced baked carrots
  • 4 cups vegetable broth
  • 1 tsp mesquite bbq salt
  • 1/4 tsp black pepper ⠀
  • 1/4 tsp paprika ⠀

Instructions

  1. Sauté garlic, onion and ginger in olive oil for 2 mins. Add baked potatoes, carrots and broth. ⠀
  2. Add spices, let boil for 5 minutes
  3. Blend soup to get a creamy consistency
  4. Garnish with pine nuts or hemp hearts
  5. Enjoy with Harissa Chile crisps on top

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