Roasted Sweet Potato Soup

Roasted Sweet Potato Soup for Dinner 

🥣 INGREDIENTS 

🔸️1 Medium Onion - Chopped 
🔸️ 1 Tea spoon of Garlic powder 
🔸️ 1 Tea spoon of Chili powder 
🔸️ 2 Pounds of Sweet Potatoes ]   3-4 Medium Sized Sweet Potato 
🔸️ 1 -13 Ounce } 400 Milliliters - Coconut Milk 
🔸️ 2 Table spoons of Olive oil - Divided 
🔸️ 2 Cups of Vegetable Stock - Broth 
🔸️ 1 Tea spoon Paprika 
🔸️ 1/4 Tea spoon of Salt 
🔸️ Pinch of cayenne Pepper 
🔸️ 1/4 Tea spoon of Black Pepper 
🔸️ Parsley 
🔸️ 1 Tea spoon of Ginger Powder 





Preheat the Oven to 400 Degree F. 

Line a Baking Sheet with Foil.
Peel and Cut - Sweet Potatoes in to Small Chunks. 

Drizzle with 1 Table spoon of Olive oil. 
Season with Pepper and Salt to Taste and add onions.

Transfer to the Baking Sheet - Spreading to a Single Layer. 

Roasted Sweet Potatoes Until Tender - About 20 Minutes and Remove from the Oven. 
Transfer to a Food Processor Bowl or Blender.  
Add in the Vegetable Broth , Spices and Coconut Milk in a Blender and Mix it Well for 1 or 2 Minutes. 

✅ If Blender Can not Fit All the Ingredients at One time. 
Then You can Do Half and Then the Other half.
Just Make Sure You use Half of the Liquid for Both as This Will Help the onions and Potatoes to Blend Better.

Transfer the Blended Mixture in to a Large Heavy Bottom Pan Set Over Medium heat. 
Bring to a Simmer and Let Cook for About 30 Minutes. 


Once the Soup is Cooked if you want An Even Smoother Texture - You can Let the SOUP Cool a Bit Then Add it Back to the Blender and MixUntil You Get the Desired Consistency. 

🥣 Let it Cool.
Garnish with Parsley...
Serve it.

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