Ingredients:​

• 3–3 1/2 cups water or organic broth
• 3 medium sweet potatoes, cut into cubes
• 1 garlic clove, minced
• 1 1/2 tablespoons organic sunflower oil
• 3/4 cup milk (dairy-free, such as almond or oat milk)
• 1/2 cup diced onions
• 1 teaspoon fresh ginger (minced)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fresh sage
• 1/2 teaspoon fresh thyme
• 1/4 teaspoon nutmeg
• Walnuts, (chopped)
• Salt

How To Prepare This Dish:

1. In a pot, add enough water or broth of choice to cover the sweet potatoes. Bring them to a boil, then reduce the heat to simmer and cover.
2. Allow to cook for approximately 20 to 25 minutes, or until the sweet potatoes are soft.
3. Warm the sunflower oil in a large saucepan over medium heat and add the diced onions, garlic, and ginger herbs and the spices and stir.
4. Finally, add the sweet potato and cook for approximately 5 minutes, stirring often.
5. Once the sweet potatoes are cooked through, blend all the ingredients in a blender.
6. If using a regular blender, return the soup to the original saucepan to reheat on low.
7. Add milk, and stir well.
8. Add salt to taste and top with chopped walnuts. (optional)