Ingredients
- ½ onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, sliced
- 2 sweet potatoes, peeled and roughly chopped
- 3-4 carrots, peeled and roughly chopped
- 2-inch ginger, sliced
- 4 1/2 cups low-sodium vegetable broth
- 1 teaspoon maple syrup
- ½ tablespoon salt
- Pepper and red chili
Instructions
Add olive oil and onions to a large pot, and sauté over medium heat until translucent.
Add the garlic, potatoes, carrots, and ginger, and sauté for 5 minutes more.
Add the vegetable broth, and bring to a boil. Reduce to a simmer and cook for 25-30 minutes more, or until sweet potatoes are soft.
Allow to cool for several minutes and then transfer to blender, or use an immersion blender. Add maple syrup, salt, red chili flakes, and pepper to taste.
Purée until smooth. Top with parsley and serve.
