This is a healthy sweet potato soup recipe because I wanted to keep it vegan.  I love creamy soups but they are not necessary healthy.  I added almond milk to this recipe instead of vegetable stock.

The star of this recipe surprised me.  I thought the sweet potatoes would be the center of attention when it came to flavor.  However, it is the dried Rosemary that stole the show! Wow! They packed quite a huge flavor punch to this soup because I used 1 Tbsp of it.  Talk about warming trends, it warmed me to the soul.

Materials

• 2 sweet potatoes
• 1 turnip
• 1/4 tsp of salt
• 2 Tbsp of extra virgin olive oil
• 1/4 tsp of whole peppercorns
• 3 pieces of ginger, small chunks and skin removed
• 1 clove of garlic
• 1 Tbsp of dried Rosemary
• 1 tsp of dried basil
• 2 Tbsp of hazelnuts
• 1 large green apple
• 3 tsp of lime juice, split into 2 parts - 1 tsp and 2 tsp
• 3 tsp of almond milk.
• 5 Cups of water. Use 1/2 cup at a time
• 1 tsp of Cilantro for garnish