| 10 | 40 | 186 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 10 |
| 3 medium pepper(s) | Red bell pepper |
| 1 medium potato | Sweet potato (large) |
| 8 clove(s) | Garlic |
| 1 can(s) (15oz) | Tomato sauce, canned |
| 1 small can | Tomato paste, canned |
| 383 gm | Coconut cream (can) |
| 8 leaf | Basil, fresh (large, fresh*) |
| 1 tsp | Onion powder |
| 1 tsp | Salt |
| 1 1/2 cup | Water |
1. Wash potatoes, carrots, onion, and bell pepper.
2. Dice onion, garlic, carrot and green bell pepper into small pieces.
3. Sauté onion, garlic, pepper, and carrot with 1 tsp. coconut oil in soup pan until onions are translucent.
4. Remove any bad spots from potatoes and chop into small (1/2 inch–1/4 inch) squares.
5. Place potato squares into a large colander and rinse with cold water to remove any remaining dirt.
| Vegetables | 1.1 |
