I did something fall-ish, you guys. I made soup. I wish I could say I did it for the sake of getting into the autumnal spirit, but really I had some sweet potatoes sprouting again (who’s surprised?) and a limited amount of minutes before hitting the point of mad hanger, so a quick Google search of sweet potato soup landed me here. I adapted it a bit though. Here’s what I used:
2 small sweet potatoes
1 cup coconut milk
1 cup chicken broth
salt, garlic powder, black pepper & cayenne pepper to taste
avocado for garnish
First I took out my hanger on the potatoes by stabbing them multiple times with a knife, then I baked them at 400F for about 30 minutes.
Then I burned my fingers off trying to peel the skin off and transferred all the ingredients into my blender. Blended. Added avocado chunks. Boom.
Warm, filling, sweet and spicy deliciousness in my belly. Who’s hungry?
Ahh. This is brilliant with the avocado! I do appreciate the sort of recipe that I can actually DO! haha
Miss you, boo thang. ♥
I've got these things!!!! : )
Oh my yum this looks delish!! Pinning now for when I start my next Whole 30 in December 🙂 xo