Ginger-Lime Sweet Potato Soup

Creators

Diane Davidson

Description

This Ginger-Lime Sweet Potato Soup is a comforting, creamy blend of sweet potatoes, coconut milk, and aromatic spices, perfect for a cozy meal that’s both nutritious and delicious.

INGREDIENTS

Serves 4 people

Ingredient	Quantity	Notes
Coconut Oil	2 tbsp	or ghee
Onion	1	small. diced
Shallots	2	minced
Ginger	2 tbsp	grated, I like to grate mine with a microplane
Turmeric	1 tsp	fresh, minced
Kaffir Lime	2	leaves. add lime zest if you can't find
Garlic	2 clove	minced
Orange Sweet Potatoes	2	medium, peeled and medium diced
Brown Chicken Stock	5 cup
Coconut Milk	1 can	about 1 1/2 cups per can
Coconut Aminos	2 tbsp	or tamari
Cayenne	1 pinch	or to taste
Lime Juice		to taste
Salt		to taste
Cilantro	1/2 cup	for garnish
Pumpkin Seeds	1/3 cup	toasted, for garnish
Coconut Milk		optional extra drizzle for extra lovely garnish

PREPARATION

In a medium stock pot over medium-low heat, heat the coconut oil or ghee until melted. Add the onion and a pinch of salt. Sauté the onions for - minutes, or until translucent. Add the shallot, ginger, turmeric, and kaffir lime leaves and sauté for minutes, or until the shallot is translucent.
Add the garlic and sauté for another - minutes or until fragrant. Add the sweet potatoes, and continue to sauté for another minutes, or until a fond begins to develop on the bottom of the pan.
Deglaze the pan with about / cup of the chicken stock. Add the coconut milk and remaining chicken stock and bring the liquid to a gentle simmer. Simmer the sweet potatoes until fork tender, for about minutes. Turn off the heat and remove the kaffir lime leaves.
Ladle about a third of the mixture into a blender and blend on high until smooth, about minute. Pour into a large bowl and repeat with the remaining soup.
Return the blended soup to the stock pot and heat over medium heat. Add the tamari and cayenne. Season with lime juice and salt to taste. Garnish with cilantro and pumpkin seeds.