Asian Spiced Sweet Potato Soup

How to re-create this recipe:

Ingredients:

(Makes 1.5 Quarts)

• 4 small Sweet Potatoes
• 2 cups of Chicken broth 
• 1 Tbsp of Coconut Oil 
• 1 14oz can of Coconut Milk (reserve some for garnish)
• 1 medium yellow onion
• 1 Tsp of Cinnamon
• 1 Tsp of Ground Ginger
• 2 Bay Leaves
• 2 Star Anise
• Salt and Black Pepper to taste

Putting it together:

1. Peel your Sweet Potatoes, halve them and then cut them across into small chunks. Set aside. 
2. In a medium sized stock pot, on medium heat add the Coconut Oil and add the onions. Saute for about 5-8 minutes until they are translucent and add some salt and black pepper. 
3. Add the Sweet potatoes and saute for about 8 minutes until they have slightly softened. Add the Cinnamon and Ginger and saute for another 2 minutes. Give the Potatoes a good stir. 
4. Pour in the Chicken Broth and Coconut Milk. Add the Bay Leaves and Star Anise and stir everything well. Cover, reduce heat to a simmer and cook for about 15-20 minutes until the potatoes are cooked through. 
5. Adjust the seasoning with salt and black pepper to taste. 
6. Using a hand-held immersion blender, VERY CAREFULLY blend until all the ingredients are pureed and the soup has a nice viscosity. 
7. To serve, pour in a bowl and drizzle some of the reserved coconut milk on top

Nourishment for your body: Sweet potatoes are rich in fiber and contain a good mix of vitamins and minerals including iron, calcium, selenium and most B vitamins. They are particularly high in beta-carotene which gets converted into vitamin A. Coconut Milk is believed to lower cholesterol and promote weight loss if eaten in moderate amounts. It contains something called MCT’s (Medium Chain Triglycerides) which aids in stimulating energy. It is a great alternative to using milk or heavy cream when making a creamy soup. 

Tips when cooking:  This is a great soup to have this time of year when it gets cold and blustery out. The soup is comforting and decadent. If you want to make this soup a little lighter and/or vegan, substitute vegetable stock for the chicken broth. If you can’t find star anise you can substitute with any licorice flavored spice such as fennel or cloves. Make sure that you take out the bay leaves and star anise (or cloves) before pureeing the soup.