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