5 spice ginger sweet potato soup
- 32 oz Vegetable Stock
- 1 Bunch Carrots rough cut
- 4 large Sweet Potatoes, peeled and rough cut
- 1 leek sliced
- 2 T Chinese 5 spice
- Dash of salt
- Macadamia Oil to coat the pan
Heat the oil in a large stock pot, add the vegetables and leek. Saute until slightly browned. Pour the vegetable stock in and bring to a boil. Reduce heat to low simmer and add the salt and 5 Spice. Simmer until the vegetables are fork tender. Approx 20 minutes.
Remove from heat. Using your immersion blender process until smooth. This will make approx 8-12 servings.