Sweet Potato Soup
In November, I included a recipe in The Garden Shed for Sweet Potatoes in Orange Cups. Now, just four months later, I decided to return to this highly touted super food. Not only does this tuberous plant pack a nutritional punch, but also it is readily available all year long. So, while we seasonal cooks patiently await those first spring peas or early radishes to appear in the garden, let’s enjoy a warming bowl of simple soup as chilly days linger into spring.
The following recipe is super easy. It is adapted from Melissa and Dallas Hartwig’s popular book, The Whole 30. Their 30-Day Guide to Total Health and Food Freedom contains recipes designed with even the most inexperienced cook in mind—simple ingredients, easy preparation, and tasty results. As always, feel free to add onion and additional spices to make it your own savory soup. Try adding orange juice, a chopped apple, and even some pre-cooked meat for a heartier meal.
Ingredients (Serves 2-4)
2 Tablespoons cooking oil
2 sweet potatoes, peeled and large-diced
½ teaspoon ground ginger (or 2 Tablespoons minced fresh ginger)
1 pinch ground cinnamon; extra for garnish
1 cup full-fat coconut milk
½ teaspoon salt
¼ teaspoon black pepper
In a Dutch oven or large pot, heat the cooking oil over medium heat, swirling to coat the bottom of the pot. When the oil is hot, add the sweet potatoes, ginger, and cinnamon, and stir for 15 seconds. Add 3 cups of water and the coconut milk and bring to a boil. Simmer until the sweet potatoes are soft, about 20 minutes. Remove the pot from the heat and puree the mixture with an immersion blender or food processor. Return the soup to the pot and cook over medium low heat to the desired thickness. Season to taste with salt and pepper, garnish with extra cinnamon, and serve.
The Whole 30 (Hartwig, Melissa and Dallas, 2015)