Buffalo Sweet Potato Soup (GF, V)

Simple, hearty, easy, satisfying.

Source: Full of Plants | Serves: 2 as meal | Time: < 1hr

Changes: used onion powder instead of fresh onion (allergy issue); changed some amounts

Ingredients

1 tbsp EVO

2 cloves of garlic, minced

400g sweet #potatoes, peeled and cubed

1 13.5- oz can full-fat coconut milk

3 tbsp buffalo sauce

¾ cup water

1 tbsp onion powder

¾ tsp smoked paprika

½ tsp salt

⅓ cup fresh basil leaves

Toppings of choice (I added vegan sausage)

Instructions

Heat the oil in a large saucepan over medium heat. Once hot, add garlic and sautée 3-5 minutes, or until the onion is soft.

Add the diced sweet potato, full-fat coconut milk, buffalo sauce, water, onion powder, smoked paprika, and salt to the saucepan.

Bring to a boil, cover and let simmer for 35-40 minutes, or until the sweet potato is fork-tender.

Transfer to a high-speed blender, add the fresh basil, and blend for 10-15 seconds or until the soup is smooth and creamy. You can add some water to adjust the consistency to your liking.

Serve immediately with your favorite toppings. Enjoy!