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INGREDIENTS
2 cups cubed sweet potato
1 red bell pepper - cut in half
1 bulb garlic - top cut off
4 cups vegetable broth
¼ cup almond butter
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 tablespoon nutritional yeast
½-1 teaspoon salt adjust to your preference
½ teaspoon turmeric
½ teaspoon paprika
1 tablespoon harissa paste
black pepper to taste
juice from ½ lemon
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INSTRUCTIONS
Preheat oven to 400 degrees.
Add garlic, red bell pepper and sweet potato to a sheet pan lined with parchment paper. Roast for 40-45 minutes until everything is browned and cooked through.
Add cooked garlic cloves (removed from bulb), pepper, onion and sweet potato to a blender along with the rest of the soup ingredients. Blend until smooth and creamy.
Divide out soup and serve.