3 garlic cloves crushed
½ cup carrots shredded
½ onion shredded
½ yellow pepper shredded
2 cups Sweet potatoes (cubed)
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon nutmeg
1 Tablespoon Sea Salt
2 cups cream or soy milk
Olive oil

Heat 2-3 tablespoons of olive oil in a large soup pot, sauté sweet potatoes 10-15 minutes until cooked.

 

Blenderize small batches of potatoes in blender or food processor.

Set aside.

Sauté the garlic, carrots and onions for 3-5 minutes in oil. Add yellow pepper and cook for 5 minutes or until soft.

 

Add the cumin, coriander, nutmeg and salt and cook for several minutes to blend the flavors. Slowly add tomatoes and cook over medium low heat for 15-20 minutes.

 

Mix in sweet potato puree and simmer for 20 minutes covered. Remove from heat and slowly add cream or soy milk.