Preheat the oven to 425°F. Toss cubed sweet potatoes with 1/4 cup EVOO and season with salt. Line a sheet pan with parchment paper and spread sweet potatoes onto sheet pan. Roast potatoes for 25 minutes until tender.
In a heavy sauce pot, heat 2 tbsp EVOO over medium heat and saute onions for 5 minutes, until translucent. Stir in Darista Dips Moroccan Carrot Dip and cook for 1 to 2 minutes. Add white wine and scrape up bottom of pot with wooden spoon. Add vegetable stock and cooked sweet potatoes. Simmer for 10 minutes. Blend soup in a blender. Pour soup back into pot and stir in coconut milk until blended. Season with salt to taste. If needed, add more stock depending on thickness/consistency preference.
Alternative option: skip the step of roasting sweet potatoes in the oven and add the raw cubes to pot with the vegetable stock. Simmer until tender. Proceed to the next steps.
Ingredients
Directions
Preheat the oven to 425°F. Toss cubed sweet potatoes with 1/4 cup EVOO and season with salt. Line a sheet pan with parchment paper and spread sweet potatoes onto sheet pan. Roast potatoes for 25 minutes until tender.
In a heavy sauce pot, heat 2 tbsp EVOO over medium heat and saute onions for 5 minutes, until translucent. Stir in Darista Dips Moroccan Carrot Dip and cook for 1 to 2 minutes. Add white wine and scrape up bottom of pot with wooden spoon. Add vegetable stock and cooked sweet potatoes. Simmer for 10 minutes. Blend soup in a blender. Pour soup back into pot and stir in coconut milk until blended. Season with salt to taste. If needed, add more stock depending on thickness/consistency preference.
Alternative option: skip the step of roasting sweet potatoes in the oven and add the raw cubes to pot with the vegetable stock. Simmer until tender. Proceed to the next steps.
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