Roasted Sweet Potato Coconut Stew Vegan

• 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

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 Saute 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.

sweet potatoes, olive oil, kosher, carrots, celery stalks, onions, garlic, vegetable stock, coconut milk, fresh spinach

Taken from food52.com/recipes/23023-roasted-sweet-potato-coconut-stew-vegan (may not work)