Ingredients:2 sweet potatoes 6 cups of water 1 small red bell pepper 1 medium onion 4 cloves of garlic 1/3 cup of grape seed oil 1/4 tsp of cayenne pepper (or to taste) 4-5 medium mushrooms Sea salt and black pepper to taste
Instructions:Cook sweet potatoes first. In a medium cooking pan, add grape seed oil and a chopped onion and fry on medium heat. After onion becomes golden add a chopped bell pepper and cook for about 5-10 minutes. Add water and let boil. Add garlic, cayenne pepper, sea salt and black pepper. Finally add cooked sweet potatoes and blend soup in a blender until its smooth. Slice or chop mushrooms and add them right before serving into each bowl of soup. Mix and enjoy.
Ingredients:3-4 large sweet potatoes 2-3 tbsp of grape seed oil 1-2 tsp of cayenne pepper 2 tsp of coriander powder 1 tbsp of dried rosemary Sea salt and black pepper to taste
Instructions:Preheat oven to 425 degrees F. Wash sweet potatoes well and then cut them in half. Place sweet potatoes on a baking sheet and sprinkle with grape seed oil first and then with the remaining ingredients. Bake until potatoes become soft. Serve immediately. Enjoy.