8 sweet potatoes diced
4 large carrots
8 cups of low sodium veggie stock
2 onions
3 cloves garlic

Sauté onions and garlic with 1 tbsp of avocado oil or olive oil. Cook until soft. Incorporate carrots and sweet potato. Again wait about 5-8 mins to allow the veggies to soften. Pour in broth and bring to a boil. After 15 mins season and blend with an immersion blender or transfer to a food processor. Makes about 10-12 servings.  Season with black pepper and pink salt. 

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