Spicy Sweet Potato Tomato Soup

Spicy Sweet Potato Tomato Soup

1 Tbs. olive oil
1/2 yellow onion, chopped
1/4 tsp. sea salt
1/4 tsp. ground ginger (powder)
1/4 tsp. ground nutmeg
1/8 tsp. black pepper
1 large sweet potato, peeled and chopped
2 14 oz. cans Muir Glen Organic Crushed Fire Roasted Tomatoes 
8 oz. vegetable broth
1/4 cup full-fat coconut milk
2 Tbs. fresh basil, thinly sliced

 

In a large stockpot, heat the oil over medium heat. Add the onion, salt, ginger, nutmeg, pepper, and sweet potato. 

Stir to coat in oil, reduce to medium-low, cover, and allow to cook for about 5 minutes.

Add the tomatoes and vegetable broth and allow to simmer until potatoes are soft, 15 minutes.

Using an immersion blender (or transferring to a high-speed blender), purée until smooth.

Stir in coconut milk and fresh basil.

 

Serve with a hearty slab of buttered sourdough bread.