Vegan Roasted Red Pepper & Sweet Potato Soup | alive - alive magazine

Ingredients

• 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