Sweet Potato & Coconut Cream Soup

Fall / Winter / Coconut Oil / Cook / Gluten Free / Joy the Baker / Soup /

DESCRIPTION

I’m a sucker for a creamy soup, but don’t always want to indulge in heavy dairy cream. This soup features roasted sweet potatoes, luscious coconut oil and light coconut milk, making this soup the perfect balance of wholesome and rich. I love to serve this soup with crumbled goat cheese and chives—a perfect spike of flavor!

PREP, COOK, TOTAL TIME

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

SERVINGS

Serves: 8

INGREDIENTS

2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
5 tablespoons LouAna® 100% Pure Coconut Oil, divided
Salt and pepper to taste
1 cup coarsely chopped onions
1 large clove garlic, coarsely chopped
1 tablespoon chopped ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon crushed red pepper flakes
5 cups chicken broth, or slightly more as needed
1 (13.6-ounce) can light coconut milk, well shaken
Salt and pepper to taste
Chives and goat cheese crumbles for garnish (optional)

DIRECTIONS

Place a rack in the center of the oven and preheat oven to 375 degrees F.

Line a baking sheet with parchment paper and spread sweet potatoes in an even layer across the pan. If coconut oil is solid, microwave it for a few seconds until it is a liquid. Add 3 tablespoons of the coconut oil to the potatoes and toss to coat. Season with salt and pepper.

Bake until potatoes are tender and cooked through, about 30 minutes.

Heat the remaining coconut oil in a large pot over medium heat. Add the onions and sauté until the onions begin to brown, about 10 minutes. Add the garlic and sauté, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Add the roasted sweet potatoes and broth and bring to a boil. Reduce the heat and simmer for about 15 minutes.

Remove from heat and puree the soup, in batches in a blender or food processor. Stir in the coconut milk. Season to taste.

The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.

Ladle into bowls and crumble goat cheese and sprinkle with chopped chives.

Sweet Potato Soup Recipe photo credit: Joy Wilson and Jon Melendez