Simple Sweet Potato Soup
Simple Sweet Potato Soup
2 pounds organic sweet potatoes, peeled and diced
2 cups organic, low sodium chicken or vegetable broth
1 cup unsweetened coconut milk
2 tablespoons coconut butter
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
¼ teaspoon freshly cracked pepper
¼ cup toasted walnuts
2 tablespoons chopped fresh thyme
In large saucepan, add water to diced sweet potatoes to cover and bring to a boil; reduce heat and simmer for 5 minutes or until tender. Drain. Place sweet potatoes in blender or food processor with chicken broth, coconut milk, coconut butter and season with cayenne pepper, sea salt and freshly cracked pepper. Puree until smooth.
In dry saute pan, heat walnuts over medium high heat until fragrant and lightly toasted. Garnish soup with toasted walnuts. Sprinkle soup with fresh thyme.
It is fall harvest time and we we’ve been digging up the sweet potatoes at the Atlanta Botanical Garden! There is finally a chill in the air and it makes me think it’s soup time! I typically like to spend less time in the “soup kitchen” and spend more time enjoying the harvest. Everyone is busy and we like to stay healthier while we are saving time so this recipe is just that. It is quite simple as well as delicious and can me made with many variations. If you want to shorten your steps, you can cook the sweet potatoes in the chicken or vegetable broth to start. You can substitute butternut squash for the sweet potatoes. You can use coconut oil if you do not have coconut butter. Feel free to swap out the walnuts for pecans or pumpkin seeds. If you need more thyme, as we all need a little more time, just keep moving forward and add additional thyme or maybe even a little rosemary. Sweet potatoes are high in antioxidants and an excellent source of nutrition but the best part is that that are just simply delicious. Enjoy.
