Indian Spice Sweet Potato Soup

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  • 2 tbsp coconut oil
  • 1 yellow onion chopped
  • 2 sweet potatoes peeled and cubed
  • 2 cloves garlic minced
  • 1 ½ tbsp garam masala
  • 2 cups organic broth (vegetable or chicken)
  • 1 cup full-fat coconut milk
  • sea salt to taste
  • freshly ground pepper to taste
  • 3 tbsp fresh cilantro chopped
  • In a large, heavy pan, heat coconut oil over medium-high heat. Sauté onions and potatoes until just softened, about 3 minutes.
  • Add garlic and saute for an additional minute. Add the garam masala spice and cook for 30 seconds.
  • Add the broth and bring to a boil; reduce to simmer, cover and cook for 20-25 minutes or until the potatoes are tender.
  • Add coconut milk and stir to mix. Transfer about half the soup to a blender or food processor and process until smooth (alternatively use a separate bowl with hand blender).
  • Return to the pot and add an additional ½ cup of broth if needed. Season with salt and pepper and top with cilantro.
Make ahead tip: This soup stores beautifully in the fridge for 5 days or the freezer for months.