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Sweet Potato Curry Soup
2 medium baked sweet potatoes
1 small yellow onion
1 ½ cups of no-salt added veggie broth
1 tsp curry powder
½-1 inch turmeric root
½ inch ginger root
1 clove garlic
1 medjool date
Optional:
¾ tsp salt or to taste
roasted chickpeas
microgreens
INSTRUCTIONS
Bake sweet potato and onion at 400F for 30-45 minutes. Remove onion sooner if it’s getting too browned.
Combine roasted veggies with remaining ingredients in a blender. Blend until smooth.
Heat soup in a pot or serve cold in warmer weather!
Optionally garnish with roasted chickpeas and microgreens.
