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
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)
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!