Guest guest Report post Posted May 18, 2010 Vegan Sweet Potato Coconut Soup Serves 2 1 yam, cooked, peeled and mashed 1 sweet potato, cooked, peeled and mashed 2-3 cups non-dairy milk (I like oat milk) 2 Tablespoons coconut oil 1-2 Teaspoon Agave Nectar (can use pure maple syrup) 1/4 - 1/2 teaspoon cinnamon 1 teaspoon lemon juice Squirt of Bragg's Liquid Aminos Sea salt and pepper, to taste 1. Add cooked*, peeled and mashed yams and sweet potatoes to a blender. Add remaining ingredients and blend until smooth. 2. Pour into a medium saucepan and heat until warmed throughout. Do not boil. Add more milk until you reach the desired consistency. * To cook sweet potatoes and yams, scrub and poke all over with a fork. Bake in a 400 degree oven for about an hour, until soft when squeezed. Be careful -- they'll be very hot!! Quote Share this post Link to post Share on other sites
