teacherman's sweet potato-coconut soup
This easy, "souper" healthy soup combines two of my favorite things: coconut and sweet potatoes. Did you know that sweet potatoes are an excellent anti-inflammatory?
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 tablespoons coconut or olive oil
- 1 - small red onion, chopped
- 2 - inch piece of fresh ginger, grated
- 1 pinch red pepper flakes
- 3 cups chicken stock, preferred homemade
- 1 1/2 cups water
- 1 1/2 pounds sweet potatoes, peeled and diced
- 1/2 cup unsweetened coconut milk
- 1 tablespoon clover honey
- 2 pinches cinnamon
How To Make teacherman's sweet potato-coconut soup
-
Step 1Heat oil in saucepan over medium heat. Add onion and ginger, cook 5 minutes, or until soft. Add red pepper flakes and cook for 30 seconds.
-
Step 2Add stock and water and bring to a boil. Add sweet potatoes, bring to a simmer and cook 25-30 minutes, until potatoes are soft. Cool 10 minutes.
-
Step 3Transfer mixture to a blender and process until smooth. Return to saucepan and simmer over low heat. Whisk in coconut milk, honey, and cinnamon. Cook until thickened and warmed. Season to taste with salt and pepper.
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