Ahhh it’s fall and you’ve broke out the the boots and cozy blankets. What’s better on a chilly night than enjoying a nice warm bowl of soup? Something about it just warms the soul.
yield 6 servings
2 lbs sweet potatoes
3 tbsp cornstarch
3 cups unsweetened almond milk
1 tbsp pure maple syrup
1 tsp sriracha (optional, but recommended)
1 tsp salt
1/2 tsp black pepper
dash freshly ground nutmeg
Preheat oven to 400. Pierce sweet potatoes several times with a fork, then transfer to a large cooking dish. Roast for about 1 hour until tender. Let cool for 10 minutes, then remove skin. Blend roasted and peeled sweet potatoes with an immersion blender (or in a regular blender) until smooth.
In a large sauce pan over medium heat, whisk together cornstarch and almond milk until combined. Add sweet potatoes, maple syrup, sriracha and spices whisking constantly until well combined. Continue to cook on medium heat until soup is hot throughout.