Silky Sweet Potato Soup

This soup has such a deep decadent flavor and rich creamy consistency it's hard to believe it's actually a healthy dish. It tastes and feels like a cream soup. But the soft, velvety body of this soup comes from pureed sweet potatoes and the addition of coconut milk. Two power foods that are sure to get you through any chilly day filled with holiday tasks.

I love sweet potatoes and finding new ways to prepare them. This soup is definitely on my list of favorites. Easy, full of flavor and delicious for several days. I often make a batch, pour single servings into a ziploc freezer bag and stash away for another day. The perfect lunch or supper with a crunchy winter salad and some yummy bread!

The show of fall foliage is especially beautiful in our Hudson Valley, making long walks with friends that much more enjoyable. It's nice to know this cozy soup will be waiting for me at home.

Looks like autumn to me!

I think the addition of coconut oil really amplifies the flavor of this soup.
But olive oil works well too.

Be sure to soften your aromatics before adding the spices and liquids.

Silky Sweet Potato Soup

Serves about 6

Ingredients:

2-2 1/2 lbs sweet potatoes

coconut oil (or olive oil)

1 tbsp butter

1 medium onion, roughly chopped

2 celery stalks, roughly chopped

3 cloves of garlic, peeled and minced

1 tsp curry powder

1 tsp ground ginger

1/2 tsp ground cumin

1/8 tsp cayenne pepper

1/2 tsp salt

4c chicken stock

1 14 ounce can of coconut milk

toasted nuts or pumpkin seeds-optional

Directions:

Preheat the oven to 400 degrees

1.  Line a rimmed cookie with foil. Wash the sweet potatoes and cut in half lengthwise.

2. Coat the cut half of the sweet potatoes with coconut or olive oil and place cut side down on the cookie sheet. Roast for 20-30 minutes until soft. Set aside to cool.

3. Place a stock pot on the stove. Over medium heat, sauté  onion, celery and garlic for about 5 minutes or until the onions are translucent. Add the spices, stir and cook for another minute.

4. Add the stock and coconut milk and bring to a simmer. Remove the skin from the sweet potatoes, crush and add to the stockpot. Stir to combine and continue to simmer for about 20 minutes.

5. Using an immersion blender or conventional blender, blend the soup to desired consistency. 

If you're using a conventional blender, be sure to remove the center of the lid and cover loosely with a dish cloth before blending. Hot liquid in a closed blender tends to "explode" if it's not vented. Alternatively, you can wait for the soup to cool down before blending. 

6. Sample the soup and adjust seasonings to taste. Spoon into a bowl, garnish with some toasted nuts or seeds and enjoy!