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Sweet Potato and Tomato Soup

Yields1 Serving

This soup is great for winter lunches, served with coriander and an English spinach side salad.

 Ghee, butter or coconut oil for frying
 1 onion, finely chopped
 3 cloves of garlic, chopped
 2 or 3 large sweet potatoes, peeled and roughly chopped
 1 tin of Organic pureed tomatoes
 1/4 cup of tomato paste
 1/2 cup of filtered water, Bone broth or stock
 Changing Habits Seaweed Salt and fresh ground Changing Habits Pepper to taste
1

Fry the onion and garlic in the olive oil for a few minutes.

2

Add the sweet potatoes, tomatoes, tomato puree and water, broth or stock and simmer until the potatoes are just tender.

3

Add the salt and fresh ground black pepper.

4

Allow to cool slightly then puree until smooth and creamy with no lumps.

5

Serve with cultured sour cream and fresh herbs sprinkled on top.