4 servings (4 people)
3 to 4 large sweet potatoes, chopped
1 apple, chopped
1 onion, chopped
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
4 cups vegetable broth
6 to 8 fresh sage leaves, chopped (OR 1 teaspoon dried sage)
Preheat your oven to 400 degrees Fahrenheit.
Add chopped sweet potatoes,apple, and onion to a large bowl.
Drizzle with coconut oil, cinnamon, and nutmeg. Mix until well coated.
Bake in the oven for about 30 minutes until everything is soft and brown around the edges.
Remove from the oven and let it cool for 10 to 15 minutes.
Move the baked vegetables to a large soup pot and add broth and sage.
Simmer for 10 to 15 minutes.
Use an immersion blender or a high-speed blender to make a smooth soup