Sweet Potato Soup

Prep: 10 min 

Cook: 30 min 

Serves: 3 

Calories: 338 g/serv

• Protein: 7g, (8%)
• Carb: 37g, (44%)
• Fat: 18g, (48%)

Ingredients 

• 1 Tbs extra virgin olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 large sweet potatoes, peeled and diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 stalk of celery, diced
• 1 tsp turmeric powder 
• 1 tsp ground cinnamon 
• 1/4 tsp cayenne pepper (optional for heat)
• 4 cups broth
• 1 can light coconut milk
• Salt and black pepper to taste
• A handful of chopped parsley or cilantro 
• Juice of one orange
• 1/4 cup sliced almonds, toasted 

Instructions 

1.  In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2.  Add the diced sweet potatoes, carrot, red bell pepper, and celery. Stir to combine and cook for about 5 minutes, just until the vegetables start to soften.
3.  Stir in the turmeric, cinnamon, and cayenne pepper. Cook ~1 minute, until fragrant.
4.  Pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all vegetables are tender.
5.  Once the vegetables are soft, use an immersion blender to purée the soup directly in the pot until smooth.
6.  Stir in the coconut milk and orange juice. Heat through, adjusting the heat to ensure it does not boil. 
7.  Season the soup with salt and pepper to taste. Adjust the seasoning as needed.

Serve with 3.5 oz grilled chicken breast to complete macros! (Not included in calculations)