Simple sweet potato bisque

1 tablespoon coconut oil (or oil of choice)

1 cup coarsely chopped onion

3 cloves garlic, minced (or 3 teaspoons already minced garlic)

2 medium sweet potatoes, peeled and cut into 1-inch cubes

½ teaspoon salt

4 cups low-sodium vegetable broth (or chicken broth)

1 cup plain almond milk (or whole milk)

Black pepper to taste

Sriracha sauce to taste, optional

Sauteed (raw) peanuts, chopped (optional)

Heat the oil in a large soup pot or Dutch oven over medium. Add onion, garlic, sweet potatoes and salt. Cook until onion and potatoes are mostly tender. Add broth; stir, increase heat to medium-high and cover to cook at a slow boil for about 20 minutes or until potatoes are very soft.

When the potatoes are very tender, use an immersion blender or divide the soup into manageable batches and use a regular blender to completely puree the soup. Stir in the milk when soup is smooth and over low heat (if any). Do not allow the soup to boil once the milk is added. Ladle into bowls and top with drops of sriracha and sauteed peanuts, if desired. Start to finish: less than 40 minutes.

Serves 6 to 8

Approximate values per vegan serving (of 8 total) without optional ingredients: 118 calories, 2 g fat (1.5 g saturated), no cholesterol, 1 g protein, 24 g carbohydrates, 3 g dietary fiber, 351 mg sodium.

Approximate values per traditional serving without optional ingredients: 137 calories, 3 g fat (1 g saturated), 3 mg cholesterol, 4 g protein, 25 g carbohydrates, 3 g dietary fiber, 202 mg sodium.

- Alicia Ross