Curried Coconut Sweet Potato Soup

Makes 5 one-cup servings

  • 1 Tbs coconut oil
  • 16 oz sweet potato, peeled and cut into 1/2 inch chunks
  • 4 oz white onion, peeled and chopped
  • 3 cloves garlic, peeled, smashed and minced
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • 1/8 tsp red pepper flakes
  • 1/2 cup coconut milk
  1. Place the coconut oil in a large soup pot over MEDIUM heat.
  2. Saute the onions and garlic until translucent, being careful not to let them brown.
  3. Add the sweet potato chunks and saute about 5 minutes.
  4. Add the spices and stir to coat the veggies.
  5. Add the water, bring to a boil and then cover the pot, and reduce the heat to LOW and let the mixture simmer for about half an hour.
  6. Remove the pot from the heat and using your immersion blender, puree the veggies and combine with the broth. You don’t want any lumps left.
  7. Add the coconut milk to the mixture and stir or blend well.
  8. Place soup in serving bowls, and sprinkle with salt and pepper to taste.