Creamy Potato Soup (Print Version)

# Ingredients:

01 - 4 cups of veggie broth.
02 - 1 medium-sized onion, diced.
03 - 2 big sweet potatoes, cut into chunks and peeled.
04 - 2 garlic cloves, finely chopped.
05 - 1 teaspoon paprika (smoked kind).
06 - 1 tablespoon of olive oil.
07 - A teaspoon of ground cumin.
08 - Season with salt and pepper as needed.
09 - 1 to 2 tablespoons of tahini or miso paste (optional).
10 - Chili flakes (about a teaspoon, if you'd like).
11 - Cilantro leaves for topping (optional).

# Instructions:

01 - Chop the onion, mince the garlic, and dice the sweet potatoes into cubes.
02 - Heat some olive oil, then cook the onion and garlic for a few minutes until they smell amazing.
03 - Toss in the potatoes, spices, and broth. Let it bubble gently for 15 minutes until the potatoes soften up.
04 - Blend everything together using a regular or stick blender so it’s smooth.
05 - Mix in the tahini or miso if you’re using them, add chili flakes if you like some heat, and top with cilantro.

# Notes:

01 - If you want it thinner, just throw in more broth.
02 - Try using other nut butters instead of tahini.
03 - Keeps in the fridge for 3 days.

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