Bring in the fall with a sweet potato and chocolate soup!

Have I lost my mind, did I really do it? Yes I did, I made sweet potato and chocolate soup. When I cook, I usually don’t use any measuring devices. When you use whole, organic foods, everything is different in shape, size, color and flavor. If you have a feel for the flavors you like, you can trust yourself a bit and try a little of this and a little of that. If you don’t go overboard on spices or super powerful-tasting condiments, you are pretty safe. I started with two under-cooked sweet potatoes, skin on, sliced them up and put them in a blender. I poured enough oat milk in the blender to give them something to liquefy with (about 2/3 of the way up the height of the potato slices). Then I let them do their thing. In a vitamix, the food gets heated so there is no need to take out a pan for heating. You could cook the potatoes fully and then start adding the ingredients into a blender, then heat the soup. The next ingredient I added was 1/2 can of coconut milk. The consistency is thick and wonderful, making the soup rich in flavor and texture. The spices I used: cayenne, clove, garam masala and turmeric and cinnamon. Besides the cinnamon, I put a very small amount in the soup. To serve, pour the warmed soup into bowl, then, the magic. Take some raw cacao powder, you can use unsweetened cocoa, if that is what you have, and stir a few tablespoons into an equal part of coconut milk until you have smooth dark chocolate. You will use the mixture to swirl into the soup. It’s delicious, intensely beautiful, and super nutritious. Why not give it a whirl?