2 small purple kara kara sweet potatoes (roughly 1 1/3 cups)
2-3 medium to large exotic sweet purple potatoes (roughly 2 cups)
1 tsp onion seeds
1 tsp garlic powder
salt to taste
olive oil to bake
1 red onion diced
2 cups vegetable stock
1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like
1 x 400ml can full- fat coconut milk
some water to top it off if needed
1/3 cup nutritional yeast
salt and pepper to taste
Toppings
some micro herbs or crusty bread croutons
coconut cream
onion seeds
some chilli-infused oil
Method
Preheat the oven to 180 degrees Celsius.
wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden.
Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes.
Let the soup cool before blending and serving the soup with your desired toppings.
