| 7 | 30 | 254 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 2 tbsp | Coconut oil |
| 1/2 medium | Yellow onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 1 medium potato | Sweet potato (chopped, or use canned puree) |
| 1/4 tbsp | Chipotle Paste (or more if you like spice) |
| 2 cup | Bone broth, Organic (chicken bone broth or more to thin out soup) |
| 4 sprig | Cilantro (coriander) |
Sauté onion and garlic in coconut oil for a few minutes.
Add sweet potato and chipotle paste. Add stock and simmer 20-30 minutes, until sweet potato is soft. (If using canned this won’t be long.).
Puree with an immersion blender. Season. Top with cilantro, some coconut yogurt and lime.
| Vegetables | 1.7 |
