Creamy Beetroot & Sweet Potato Soup

Ingredients

• 1 Tbsp olive oil
• 2 medium onion
• 1/4 tsp salt
• 2 garlic clove
• 1 tsp ground cumin
• 1/2 tsp sweet paprika powder
• 3 medium sweet potato
• 2 medium beet
• 2 1/2 cup vegetable broth
• 1 2/3 cup canned full-fat coconut milk

Instructions

1. 1

   Heat the oil in a large pot over high heat. Add the onion and salt, and cook for 5 to 7 minutes, or until golden. Add splashes of water as needed to deglaze the pan.

2. 2

   Add the garlic and stir until golden, about 2 minutes.

3. 3

   Then sprinkle in the spices and toast for 30 seconds, stirring throughout.

4. 4

   Add the sweet potatoes, beets, and broth. Bring to a boil, reduce to a simmer, partially cover, and cook for 25 to 30 minutes.

5. 5

   Once the potatoes and beetroots are soft, add the coconut milk and purée using an immersion blender or standing blender.

6. 6

   Taste and add more salt if you'd like. Serve with desired garnishes. Enjoy!