4 Tbsp olive oil
1/2 C chopped sweet onion
3 parsnip peeled and diced
4 garlic cloves chopped finely
1 Tbsp grated fresh ginger root
2 white sweet potatoes diced (optional orange yam)
5 large red peppers roasted and chopped (black skins removed)
5 C chicken or vegetable stock
1/2 C. coconut milk
(regular or light version)

(nutritional value denotes regular because that is all the store carried)
Chopped fresh basil or prepared pesto
Salt and pepper to taste

In a large soup pot add onion through ginger root with olive oil over medium heat. Sweat the vegetables until onions start to look translucent (about 5 – 7 minutes) Add potatoes and cook over medium heat several minutes longer.

Add peppers and stock. Bring to a boil and reduce to a simmer for least 30 minutes. Add coconut milk. When soup is somewhat cooled blend in batches in a blender or use an emulsion hand blender till smooth and creamy. Add in basil and season with salt and pepper.

Serve hot.
Serves 4-6
1 serving: Calories 237, saturated fat 4.1 grams, polyunsaturated fat 2 grams, monounsaturated fat 7.1 grams, carbohydrates 23.7 grams, fiber 5.7 grams, protein 6.6 grams