Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 small onion, roughly diced ( (about 1 cup))
  • 1 medium sweet potato, peeled and diced ((about 1 cup))
  • 2 garlic cloves, peeled and roughly chopped
  • 1/2 teaspoon salt
  • 28- ounce can crushed tomatoes
  • 14.5- ounce can coconut milk or reduced sodium vegetable or chicken broth

Instruction

  • Warm the olive oil in a medium pot over medium heat. Add the onion, sweet potato, and garlic. Sprinkle with salt and stir to coat. Cook, stirring regularly, until just starting to soften, about 10 minutes.
  • Add the tomatoes and stir. Raise the heat to bring to a simmer, then reduce back to medium heat and simmer for 10-15 more minutes, or until the sweet potatoes are soft when poked with a fork.
  • Let cool for a few minutes, stir in the coconut milk or broth and puree in a blender or with an immersion blender until very smooth. (When pureeing hot food, use caution to avoid splattering. I leave the vent open on top and cover it partially with a kitchen towel. Start on slow and very, very slowly work up to a medium-high speed to blend well. Take breaks to let off steam if needed.)
  • Serve warm with crackers, bread, muffins, or any other simple sides.