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

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

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

Add the salt and fresh ground black pepper.

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

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