Creamy Coconut & Sweet Potato Soup
- Preheat your oven to 180c. - Peel and chop the potato into chunks and scatter these onto a baking tray, adding a drizzle of olive oil.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Stove
- Measuring cup
- Kettle
- Mixing bowl
- Blender
- Spoon
Ingredients
- 330g purple sweet potato
- Olive oil
- 250ml light coconut milk
- 200ml water
- 1/2 veggie stock cube
- Dash smoked paprika
- Sea salt
- pepper
- 1 large clove garlic
- 1 small red onion
- 1 heaped Tbsp Pic’s almond butter
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