Purple Sweet Potato Soup

For the past week, I’ve been eating all raw again. I’ve just been stuck in such a loop of not eating optimally for my body, not feeling food, not having enough energy, working too hard and getting overtired and repeat. I needed to hit the reset button! It’s been great! All of the obstacles I had put up as to why I couldn’t do it earlier have just ceased to be issues and I feel great. But that isn’t really a surprise. When I eat raw food, my body loves it!! It may not be the best for every body but I know it is good for me 🙂

We have had warm weather here in Louisiana up until now but last night it got pretty cold. The thought of another cold smoothie was too much to bear and I was dreaming about tofu scrambles and roasted potato! Nothing wrong with that food, it’s just not for me right now. So I decided to make a warm soup with the absolutely gorgeous purple sweet potatoes we got at the Farmers’ Market yesterday. Making raw soups with warm water is something that will be a very useful tool this Fall!

Purple Sweet Potato Soup

2 purple sweet potatoes
1/2 apple
2 tbsp coconut oil
2 tbsp almond butter
Pinch sea salt
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp sage

Blend in high speed blender with 1-2 cups warm water in high for about a minute or until creamy smooth. Top with activated seeds or crumbled kale chips or raw crackers for a little crunch with your creamy! Enjoy 🙂

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