Sweet Potato Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
2 tablespoons cooking fat
2 large-diced peeled sweet potatoes
½ teaspoon ground ginger (or 2 tablespoons minced fresh ginger)
1 pinch ground cinnamon, plus extra for garnish
1 cup full-fat coconut milk
½ teaspoon salt
¼ teaspoon black pepper
For a more savory soup, use ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 tablespoon fresh thyme leaves in place of the cinnamon, and add some fresh sliced mushrooms when you return the soup to the pot for the final stage of cooking. For more of a traditional fall flavor, use a sugar-free apple pie spice mixture in place of the cinnamon, add some finely diced sweet onion and apple in the final stage of cooking, and top with chopped pecans. For a thinner soup, simmer for just 1 to 2 minutes, then add compliant chicken broth one tablespoon at a time until you reach the desired consistency.
In a Dutch oven or large pot, heat the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the sweet potatoes, stirring to coat them with the fat. Add the ginger and cinnamon and stir for 15 seconds. Add 3 cups of water and the coconut milk and bring to a boil. Simmer until the sweet potatoes become soft, about 15 minutes. Remove the pot from the heat.
In one or two batches, puree the sweet potato mixture in a food processor or blender to a smooth consistency, or use an immersion blender to mix it right in the pot. Return the soup to the pot. Cook the soup to your desired thickness over medium-low heat—the longer it simmers, the thicker the soup will become. Season to taste with the salt and pepper, garnish with extra cinnamon, and serve.
Make It a Meal: You could add any pre-cooked meat to this soup and make it a complete meal—try grilled chicken, sausage, ground beef, or scallops.
✪Fresh Ginger Peeling and mincing fresh ginger can be a difficult task—watch your fingertips! First, peel the ginger root by scraping the skin off with the edge of a spoon or a vegetable peeler. (Don’t worry if you miss a few spots in the corners.) From there, you can mince the ginger by hand by cutting the root into coins, then cutting the coins into matchsticks, then dicing the matchsticks a few times until you have a very fine mince. Or, use a Microplane (like a mini-cheese grater) to grate the ginger. Do this over a bowl or plate to catch the juices as you grate.