Sweet Potato Soup
2 orange Sweet Potatoes
1 T Ghee (or coconut oil)
1 Onion, chopped 2” piece fresh Ginger, thinly sliced and peeled
1 T Curry powder
2 cups Coconut Milk
3 cups Vegetable Broth (low sodium)
juice of half a Lemon
1/2 t pink (himalayan) salt, or to taste
1 T toasted sesame oil
1/2 cup chopped fresh cilantro
....and a lot of love!
Preheat your oven to 475 degrees F. Pierce your sweets a few times with a fork. Place them in a baking pan and then set on a rack in the middle of your oven. Roast until you can pierce with a fork, about 30-40 minutes. Remove and allow to cool.
Melt the ghee in a soup pot over medium heat. Add the onion and ginger, and stir until the onion becomes translucent. Stir in the curry and sauté for 1 minute. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook a few minutes to reheat them. Add the coconut milk, and stir well. At this point, you can blend with an immersion blender or in your electric blender. You can also just mash the potatoes a bit with the back of a spoon and enjoy it as a chunky stew. Turn off the heat. Squeeze in a bit of lemon juice to taste and season.
Ladle into bowls and drizzle lightly with toasted sesame oil. Garnish with cilantro and a wedge of lime. Dill, basil, chives and thyme each seemed they’d have something to offer this soup, and since I had friends over when I made it, I decided to play with flavors. I chopped up all the herbs and put them out each in their own little bowl so everyone could garnish to their heart’s desire. It’s a delightful color and taste combination, not to mention all that love!!! Xox