Coconut Sweet Potato Soup
  • 1 medium yellow onion (chopped)
  • 2 TBSP coconut oil (or olive oil)
  • 3 med/lg sweet potatoes (I used the white ones) Peeled and small chopped.
  • 2 TBSP fresh ginger (grated on zester)
  • 1 can (15oz) coconut milk (not light or low fat, you'll want the full fat for this)
  • 3½ cups water
  • ½ tsp salt
  • ½ tsp fresh ground pepper
  • ground cinnamon for garnish
  1. In a dutch oven (or heavy large pot), heat oil over med heat. Add onions and saute until just translucent.
  2. Peel and chop sweet potatoes and add to onion. Stir.
  3. Add ginger, cinnamon. Stir.
  4. Add in water and coconut milk and continue to cook over med heat until potatoes are tender.
  5. Remove from heat.
  6. Using a food processor, in batches, puree the potato mixture until smooth. Or, if you prefer, use an immersion blender.
  7. Add pureed soup back to pot and continue to cook for approx. 15 minutes or until desired thickness.
  8. Season with salt and pepper.
  9. Serve hot. Top with a dash of cinnamon.
Recipe by Joy In Every Season at