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Sweet Potato Soup
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5 from 1 vote

Coconut Sweet Potato Soup

Author Joy in Every Season

Ingredients

  • 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)
  • 3 1/2 cups water
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • ground cinnamon for garnish

Instructions

  • In a dutch oven (or heavy large pot), heat oil over med heat. Add onions and saute until just translucent.
  • Peel and chop sweet potatoes and add to onion. Stir.
  • Add ginger, cinnamon. Stir.
  • Add in water and coconut milk and continue to cook over med heat until potatoes are tender.
  • Remove from heat.
  • Using a food processor, in batches, puree the potato mixture until smooth. Or, if you prefer, use an immersion blender.
  • Add pureed soup back to pot and continue to cook for approx. 15 minutes or until desired thickness.
  • Season with salt and pepper.
  • Serve hot. Top with a dash of cinnamon.