sweet potato-coconut soup recipe
Serves: 6
  • 1 Tablespoon unrefined, cold pressed, extra virgin olive oil
  • 1 Tablespoon unsalted butter
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 2 pounds sweet potatoes (often labeled yams –red-skinned Garnet or Jewel), peeled and cubed or roasted and peeled
  • 3 cups chicken stock, vegetable stock, or water
  • 1 teaspoon sea salt
  • ¼ tsp nutmeg
  • 2-3 Tablespoons 100% pure maple syrup
  • ½ 13-ounce can coconut milk*
  • several dashes or more of cayenne or to taste
  1. In a large pot, heat the olive oil and butter until melted. Add the onion and garlic and sauté over medium heat until tender and translucent, about 6 minutes.
  2. Add the cubed sweet potatoes and toss to coat with the oil, butter and onions. Pour in the chicken stock or water, sea salt and nutmeg. Bring to a boil and lower the heat to a simmer. Cook partially covered until the sweet potatoes are tender, about 20 minutes.
  3. Add the maple syrup, coconut milk and cayenne. Cook until heated through. Puree soup with an immersion blender or in batches in a blender. Taste for seasoning. Serve immediately or allow to sit off the heat to thicken slightly.
*If you prefer to use more coconut milk, use a full can and use 1 cup less chicken stock.
Recipe by Pamela Salzman at https://pamelasalzman.com/sweet-potato-coconut-soup/