Well-balanced flavor and clean carbohydrates make this soup a delicious, functional favorite.
2 large sweet potatoes, peeled and cubed
1 cup chopped onions
¼ cup grapeseed oil, divided
Sea salt and freshly ground black pepper, to taste
1 cup chopped celery
1 cup chopped carrots
3 to 4 garlic cloves, minced
4 large roasted red peppers, coarsely chopped
4 to 5 cups vegetable stock
1 cup coconut milk
Large handful of fresh sweet basil, thinly sliced
Preheat oven to 375 F.
Place sweet potatoes and onions on baking sheet. Drizzle with a little of the grapeseed oil. Season with salt and pepper to taste. Toss to coat. Roast for 20 minutes or until golden. Set aside.
Heat remaining grapeseed oil in stockpot over medium-high heat. Add celery, carrots, garlic and salt to taste. Stir in roasted peppers and sweet potato mixture and cook on medium for 10 minutes.
Add vegetable stock and coconut milk. Season with salt and pepper. Increase heat to high and bring to a boil. As soon as it starts boiling, reduce heat to a simmer. Simmer soup, uncovered, for 15 to 20 minutes. Remove from heat.
Using immersion blender or blender, purée soup to desired consistency. Adjust seasoning. Stir in most of the basil, reserving a few leaves for garnish. Adjust seasoning. Serve garnished with remaining basil leaves.