Sweet Potato and Beetroot Soup

So delicious. I was really looking forward to getting home and making my favourite cauliflower soup but realised too late that I forgot to buy a cauliflower! I was also hankering for pumpkin soup but had no pumpkin, so I substituted with grated sweet potato and beetroot into my cauliflower soup recipe and viola! A new favourite tasty soup that could also be used as a “tomato” sauce for those of us who cannot eat nightshades.

Ingredients

2 tbsp coconut oil
1 onion chopped
3 cloves garlic minced
3 cm piece of ginger grated
1/4 bunch of celery chopped
1/4 cup of water
1 medium sweet potato grated
1 medium beetroot grated
1/2 cup coconut milk
Himalayan salt and black pepper to taste
1/2 cup chopped coriander (optional)

Directions

heat oil in heavy based wok or large heavy based saucepan
add onions and fry on medium to hot heat until soft
add in garlic, ginger (coriander) and celery and cook for further 3 minutes till aromatic
add in water to lift flavour from bottom of pan
add in sweet potato and beetroot.
Slow cook for 20 minutes adding more water as necessary to desired thickness
Blend soup and add coconut milk to taste

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