Sweet Potato-Coconut Soup Recipe
Servings: 6
Ingredients
- 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 teaspoon nutmeg
- 2-3 Tablespoons 100% pure maple syrup
- ½ 13- ounce can coconut milk*
- several dashes or more of cayenne or to taste
Instructions
- 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.
- 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.
- 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.
Notes
*If you prefer to use more coconut milk, use a full can and use 1 cup less chicken stock.