Yield: 6-8 servings Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 70 minutes
Ingredients:
2 large Yams (Sweet Potatoes) 1 Butternut Squash 3 large Carrots 32 oz Vegetable Stock 2 tsp Nutmeg 1 tsp Ginger 4 tsp Cinnamon ½ tsp Onion Powder 1 tsp Coriander 1 tsp Cardamom 1 cup canned Coconut Milk Oil Salt Pepper
Directions:
Preheat your oven to 400 degrees. Cut and peel the yams, butternut squash, and carrots. Place ¾ of a chopped yam on a baking sheet with olive oil and salt. Bake for 30 to 40 mins. Heat the vegetable stock in a pot. Add the remaining chopped vegetables to the stock. Add the spices. Bring to a boil. Boil about 35 mins. Blend until smooth. Return the blended soup to heat. Add the coconut milk. Let that cook for about 10 mins. Scoop into bowls and top with the yam croutons. You can add some extra coconut milk to the top to get the swirl effect.
