Roasted Sweet Potato Coconut Stew Vegan

Ingredients

• 5
  
  cups sweet potatoes
  
• 4
  
  tablespoons olive oil, divided
  
• 1/2
  
  teaspoon kosher or sea salt
  
• 3
  
  carrots, sliced or diced
  
• 4
  
  celery stalks, diced
  
• 2
  
  onions, diced
  
• 3
  
  garlic cloves, minced
  
• 6
  
  cups vegetable stock
  
• 1
  
  can coconut milk
  
• 1
  
  10 oz bag, fresh spinach
  

Directions

1. Peel and dice sweet potato, arrange in a single layer on a baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast @ 425* until tender and slightly caramelized. appx 20-25 min. Set aside and allow to cool.

2. Meanwhile, Add remaining 2 tbsp of olive oil to a pot and Sauté carrot, celery, onion and garlic until tender appx 10 min. Add vegetable stock and bring to a boil

3. Take half of the cooled sweet potato and place in a blender. Add the coconut milk and blend until completely smooth. Add to pot and stir. Reduce heat to simmer. Add remaining diced roasted sweet potatoes and fresh spinach. Season to taste.