• heavy saucepan with cover
• wooden spoon
• blender

• 2 T olive oil
• 1 large red onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, sliced
• 3 carrots, sliced
• 3 large sweet potatoes, peeled and chopped
• 14 oz tomatoes, diced
• 4 c vegetable stock or water
• ½ c maple syrup
• 2 chipotle
• 2 t salt

Add sweet potatoes, tomatoes, and stock, bring to a boil, reduce heat, partially cover, and simmer until vegetables are soft, 30-40 minutes.

Add remaining ingredients, purée until completely smooth, and serve with a sprinkle of parsley.

Recipe from You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty – read my review.

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