|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).