Sweet Potato Soup

Sweet Potato Soup

Now before I go on and introduce to you the world’s easiest, most delicious Sweet Potato Soup recipe, I need to give full credit to my awesome friend and old roommate, Madeline, way over in Berlin (where I was living this past year). Every once in a while, Madeline would cook me a delicious, healthy classic German dinner, and this just happened to be one of her specialties. I would come home after a long day and there would be delicious soup on the stove waiting for me. It was basically heaven, but even more awesome. 

This soup really is the easiest thing ever and is so delicious. I love pouring it over warm rice or drinking it cold from a mason jar. Sweet potatoes have an unreal amount of nutrients and I love to incorporate them into my diet almost every day if I can! They are packed with Vitamin A, C and manganese which are important for immunity, eye & skin health and bone production. Sweet potatoes have high levels of various essential nutrients that the body loves. They have anti-inflammatory, antioxidant and blood sugar regulation properties. I also love using coconut milk because it adds such a nice, creamy flavour and provides us with some awesome healthy fats (just enough for the body to be content). I’ve been eating this soup all week, and I really think you guys will love it too!

Sweet Potato Soup

 

Sweet Potato Soup
Serves 4
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Prep Time
5 min
Cook Time
15 hr
Prep Time
5 min
Cook Time
15 hr
Ingredients
  1. 3 tbsp olive oil or coconut oil
  2. 1 garlic clove
  3. 1 large sweet potato, washed and scrubbed
  4. About 2 cups of water
  5. 1/2 cup of coconut milk
  6. Salt and pepper
  7. 1 small chopped green onion
Instructions
  1. Cut the sweet potato into small chunks. Set aside.
  2. In a large pot, heat the olive oil and garlic on medium heat until slightly browned, about 2 minutes.
  3. Add the sweet potato chunks and mix around for about 1 minute.
  4. Add the water, reduce to low heat and let everything simmer until the sweet potato is soft, this takes about 10 minutes.
  5. Turn the heat off and add the coconut milk, salt and pepper.
  6. Transfer the "soup" to a large high-speed blender and blend until creamy. This can also be done with a stick-blender, which works great too! Be mindful of the heat/steam when blending in a blender.
  7. Pour back into the pot and warm up to serve! Top with chopped green onion.
Notes
  1. Tastes amazing over rice as a "curry", warmed up or cooled as a soup or with quinoa.
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