Sweet Potato Soup

If it weren’t for the the intense heat and humidity here in Boston during the summer I could truthfully eat soup year round. I’m a true veggie addict and being able to combine various in season vegetables to create a hearty and healthy meal in a bowl is just simply perfection. I love how versatile soup and stew can be. You can easily make a healthy and filling meal with a little broth, a few veggies and a protein if desired. How easy is that?! Soups like this Sweet Potato version are on my list of top favorites for its smooth texture and bursts of flavors from the sweet potato, coconut and spices. It’s not only delicious but offers healthy carbs, fats and is loaded with antioxidants and vitamins.  It’s such a great fall soup that can be served as a gorgeous starter course or paired with a fresh, crisp salad for a main course. If you want to bring together all the yummy things fall has to offer you can even serve this with my Apple Carrot Bread (pictured). I guarantee if you love soup as much as I do then you need this one on your menu!

    

Sweet Potato Soup

Gluten-free/Paleo/Nut-free

Serves: 6/Cook time: 30 minutes

  • 2 tbsp coconut oil
  • 1 c yellow onion, diced (about 1 medium)
  • 1 c celery, chopped (about 2 stalks)
  • 1 c carrots, chopped (about 2 small)
  • 2 tbsp garlic, minced
  • 4 c sweet potato, chopped (about 4 small)
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 c low sodium chicken broth (vegetable broth may be substituted though flavor may vary slightly)
  • 1 c full fat coconut milk
  1. In a large pot over medium heat add the coconut oil and lightly sauté the onions for about 3 minutes until translucent.
  2. Add the celery, carrots and garlic and continue to cook for an additional 5 minutes or until they begin to soften.
  3. Add the sweet potato, thyme, salt and pepper and toss to combine all veggies and then pour in the chicken broth. Cover the pot with a lid and let simmer on medium-low for about 20 minutes or until potatoes are fork tender.
  4. Remove pan from heat and using an immersion blender pulse gently to purée soup. (This step can also be done using a stand blender just allow soup to cool further before adding to blender.)
  5. Once smooth, pour in the coconut milk and gently pulse a few more times to combine.
  6. Serve soup warm topped with additional coconut milk and/or fresh herbs if desired.
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