Creamy Sweet Potato Carrot and Broccoli Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion and shallots, and sauté until they become translucent, about 4-5 minutes.

2. 2

   Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Stir in the diced sweet potatoes and sliced carrots, and cook for about 5 minutes, stirring occasionally.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the sweet potatoes and carrots are tender.

5. 5

   Add the broccoli florets to the pot and simmer for an additional 5 minutes.

6. 6

   Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches.

7. 7

   Stir in the coconut cream and season with salt and pepper to taste.

8. 8

   If desired, top with fresh herbs or nutritional yeast before serving.

9. 9

   **Flavor Profile Explanation:**

10. 10

    **Low Inflammation Diet Friendliness Explanation:**