Vegan Curried Sweet Potato and Carrot Soup
Will feed four (8 small servings).
2 large sweet potatoes, peeled and cute into small cubes (about 5 cups)
2 cups baby carrots
1 small red onion, chopped
3/4 tsp curry powder
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 cups vegetable broth
1 tbsp maple syrup
3/4 cup Silk True Coconut Original
sour cream for non-vegans
1. Place sweet potatoes, carrots, onion, curry powder, salt, pepper, cinnamon and ginger in slow cooker. Add vegetable brother. Stir well. Cover, cook on LOW 7-8 hours.
2. Puree soup using immersion blender (or a cup at a time in blender). Add maple syrup and coconut milk. Add more salt and pepper, if desired.
3. For the non-vegans, sour cream dollap on top! (As shown in picture)