| 13 | 25 | 149 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 3 medium | Carrots (chopped, optional) |
| 1 dash | Chili powder (to taste, optional) |
| 1 dash | Cinnamon (to taste, optinal) |
| 2 tbsp | Coconut milk, sweetened |
| 2 cup | Water, filtered |
| 1 dash | Curry powder (to taste, optional) |
| 1 dash | Garlic powder (to taste, optional) |
| 1 dash | Ginger, ground (to taste, optional) |
| 1 dash | Onion powder (to taste, optional) |
| 1 large pepper(s) | Red bell pepper (de-seeded, chopped into large pieces) |
| 1 large potato | Sweet potato (peeled, diced into 1-inch cubes) |
| 1 medium | Zucchini (chopped, or other vegetables) |
| 1 medium head | Cauliflower (chopped - lightly steamed) |
1. Place sweet potato cubes in a large microwave-safe bowl or baking dish. Add 3/4 cup water or until the water comes up about 1- inch from the base of the bowl. Cover the bowl with plastic wrap and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender.
2. Transfer cooked potatoes to a high-speed blender or food processor. Add the red pepper, prepared cauliflower, coconut milk, and water. Blend on high power until very smooth and creamy.
3. Taste the soup and season with salt and pepper as desired.
4. Optionally, garnish with finely diced red peppers, a drizzle of coconut milk, coconut oil, fresh herbs, nuts or seeds, dollop of sour cream or yogurt, a dash of salt, pepper, cinnamon, nutmeg, or ginger.
5. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.
Enjoy!
| Vegetables | 6.9 |
