Sweet Potato & Coconut Soup

Presented by Cydni Baldwin (Johnson & Wales University)  

  • style="text-autospace:none;">1 tablespoon coconut oil
  • style="text-autospace:none;">1 pound sweet potatoes, peeled and diced
  • style="text-autospace:none;">1 small yellow onion, minced
  • style="text-autospace:none;">2 teaspoons turmeric
  • style="text-autospace:none;">¾ teaspoon ground coriander
  • style="text-autospace:none;">2 cups low-sodium vegetable broth
  • style="text-autospace:none;">1- 2 cups water
  • style="text-autospace:none;">½ lemon, juiced
  • style="text-autospace:none;">1/3 cup light coconut milk
  • style="text-autospace:none;">¼ cup unsweetened coconut flakes, garnish
  • style="text-autospace:none;">scallions, thinly sliced

Directions:

  1. style="text-autospace:none;">      Heat coconut oil in a large pot over medium heat. Add onions and sauté until translucent and fragrant, 6 to 8 minutes. Stir in the turmeric and coriander, allowing the spices to toast for a minute.

  1. style="text-autospace:none;">      Peel and dice the sweet potato and add it to the pot along with vegetable broth and water. Bring to a boil, reduce to a simmer, and let cook until the sweet potatoes are tender.

  1. style="text-autospace:none;">      Once the sweet potatoes are tender, carefully puree the soup in small batches with an immersion blender or blender. Stir in the lemon juice and light coconut milk.

(Optional: Garnish with coconut flakes and thinly sliced scallion greens.)