Evaporated Coconut Milk by Nature’s Greatest foods - 9.5 Ounce- Gluten Free, Vegan (Pack of 6)

Autumn Vegan Sweet Potato Soup

Ingredients:

4 lbs sweet potatoes - 1 large yellow onion - 3 sprigs fresh rosemary - 4 sprigs fresh thyme - 2 TBS chopped parsley - ½ tsp ground cinnamon - 1 tsp salt - 1 tsp pepper - 1 cup Nature’s Greatest Foods Evaporated Coconut Milk - 2 TBS Olive Oil - 4 garlic cloves

Instructions #1:

1. Dice onion. Peel and cut sweet potatoes into medium chunks. 2. Heat olive oil over medium heat in a saucepan and add onion. Sautee for 3 minutes. Add cinnamon, salt and pepper. Sautee 2 more minutes. Add sweet potato chunks, 1 cup water, garlic cloves, and rosemary and thyme. 3. Cover and cook about 30 minutes on low heat or until sweet potatoes are soft and can easily be pureed.

Instructions #2:

4. After sweet potatoes soften, transfer to a blender. Add evaporated coconut milk and blend until smooth.

5. Transfer back to saucepan using a spatula and simmer for 5-10 more minutes, stirring occasionally. Taste soup and add more salt if desired.

6. Serve warm with garlic bread or with croutons on top!