| 6 | 60 | 459 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 1 |
| 2 cup | Sweet potato (Peeled and cubed) |
| 1 1/2 cup chopped | Carrots |
| 1 tbsp minced | Ginger root |
| 3 cup | Water, filtered |
| 1 1/4 tbsp | Coconut oil |
| 1/2 tsp | Sea Salt |
1. Melt coconut oil over in pot over medium heat. Add vegetables and ginger, cooking for about 2 minutes. Add water, cover, and summer for 30 minutes or until vegetables are tender. Add salt.
2. Using a blender, food processor, or hand blender, puree until smooth (or your desired texture).
| Vegetables | 6.9 |
