Fall Sweet Potato Soup

This delicious and hearty soup is not only full of nutrients but also utilizes in season produce! There’s nothing like a bowl of creamy sweet potato soup to warm up a crisp fall day. Naturally sweet and packed with fiber, vitamin A, and antioxidants, sweet potatoes are a nourishing way to support your immune system and energy as the weather cools.

Ingredients:

• 2 organic sweet potatoes
• 1 organic apple (any type works, but a red/crisp apple is best)
• 2 organic large carrots
• 1 cup of vegetable stock
• 3 cups of water
• Salt and pepper to taste

Recipe:

1. Put a small sheet of foil in the center and bottom of your oven to catch any syrup that may escape while baking the sweet potatoes. Prick the sweet potatoes each 2-3 times with a fork, then place in the oven directly onto the rack.
2. Turn the oven on to 425 and bake for 45 minutes.
3. Turn off the heat and let the sweet potatoes sit in the oven for about 15 minutes after baking.
4. Remove the sweet potato skin. 
5. Place all ingredients in a blender or Vitamix at LOW speed to start. Do this for about  2 minutes to roughly chop.
6. Switch to high speed for 1 minute or until smooth. 
7. Add salt and pepper to taste, or any other spices you like! 
8. Garnish with microgreens, seeds (or whatever you prefer) and enjoy!