Sweet Potato and Red Pepper Soup

• 4 Sweet Potatoes  peeled and chopped - Steamed till soft - About 20 minutes.- Keep liquid for soup - I used 3 "yams" and 1 "sweet potato" - Meaning - 3 orange and 1 white sweet potatoes -

Chop the following - can use food processor for quick processing as it will be blended anyway.

• 1 Red Pepper
• 1 Onion
• 1 Leek
• 1 Tomato
• 10 Garlic Cloves

Heat pan to medium while chopping - add just enough oil to coat pan - and then add ingredients - if you processed the vegetables there should be a little liquid - if not add some water - With healthy cooking you do not want to cook your food in oil - use the liquid to "steam" the vegetables - and don't overcook.

When vegies are soft and most liquid absorbed - add 1 tsp following spices: (I like to put my spices in a bowl while waiting and just dump them all in at once - saves time)

• Paprika
• Cumin
• Coriander
• Chili powder
• 1/4 tsp Cayenne - This can be adjusted for heat -

Toast in pan about 2 minutes. Toasting spices really brings out there flavor - so you want to put it in an area of the pan with no vegies or liquid - Just move vegies over - toast and then mix with the rest of vegies.

Add the steamed sweet potatoes along with liquid from steaming to the vegetable mixture and lightly mash with a spoon. Allow to heat through - while heating -

• Grind 1/2 cup raw cashews in blender and add to pan.

Fill blender up with 2/3 of sweet potato mixture and add

• 1 cup plain organic So Delicious Coconut Milk.

Blend till smooth and add back to pan - Soup should be mostly smooth with a few veggies that were not blended.

Top with cilantro and tomato. You could also add a vegan sour cream - (never have used any)