Sweet Potato Soup
Perfect for fall, this delicious and nourishing Sweet Potato Soup will warm you on a cool day. This recipe has been adapted from the from the "Butternut Bisque" recipe found in Paleo Magazine, Page 103, Dec/Jan 2015.
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Scrub sweet potatoes and pierce with a fork.
Place the sweet potatoes on the baking sheet and bake for 1 - 1/2 hours until tender.
Remove sweet potatoes from oven and allow to cool.
Peel sweet potatoes and set aside in a bowl.
Heat oil in a large saucepan over medium heat.
Add the celery and onion.
Cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the cinnamon, ginger, and nutmeg and stir for one minute.
Add the sweet potatoes and 3 cups of chicken broth.
Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
Puree the soup with an immersion blender.
Stir in the coconut milk.
Season with salt and pepper to taste.
Ingredients
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Scrub sweet potatoes and pierce with a fork.
Place the sweet potatoes on the baking sheet and bake for 1 - 1/2 hours until tender.
Remove sweet potatoes from oven and allow to cool.
Peel sweet potatoes and set aside in a bowl.
Heat oil in a large saucepan over medium heat.
Add the celery and onion.
Cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the cinnamon, ginger, and nutmeg and stir for one minute.
Add the sweet potatoes and 3 cups of chicken broth.
Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
Puree the soup with an immersion blender.
Stir in the coconut milk.
Season with salt and pepper to taste.