Gluten-Free, Sweet Potato Soup
Servings: 4
Preparation Time: 5 minutes
Ingredients:
- 1 tablespoon coconut flour
- 1 tablespoon Virgin Coconut Oil
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups cooked cubed sweet potatoes
- 1/4 teaspoon ground ginger (or fresh, to taste)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup milk*
- salt and pepper, to taste
Directions:
In a heavy saucepan over medium-low heat, cook the coconut flour and Virgin Coconut Oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.
In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.
* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk, make homemade coconut milk or use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed.
Recipe submitted by Sherri, Avon, IN.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
