The best recipes are always the ones you don’t expect. This recipe was so good and I pulled it out of my you-know-what. I’ve had some practice in whipping up soup from scratch and for anyone who knows the routine, once you know it becomes second nature.
After getting stuck in a soup-tine (that’s a soup routine), I find it difficult to try new recipes from scratch in fear of messing it up. But for some reason, maybe because I was sick and desperate for good hearty healthy soup, I tried this all on my own. Woo!
I chose this soup for a few reasons:
It’s so easy and quick! When I’m sick I have no energy, so this was essential.
It’s full of immune-boosting vitamin A. I couldn’t get enough of this while sick.
It’s sweet in the good way. It’s blood-sugar balancing, instead of boosting. Win!
RECIPE: Sweet Potato Soup
time: 45 minutes
taste: sweet & smooth
action: blood sugar balancing & antioxidizing
1T coconut oil
1 medium sweet onion, diced
2 large carrots, cubed
3 cloves garlic, minced
1 pinch Himalayan pink salt
1 dash black pepper
1 dash cayenne pepper
2 large purple or white sweet potatoes (not yams), cubed (small)
6 cups vegetable broth
Heat coconut oil in a large pot on medium heat until warm, then add onions and carrots and cook until just softened (about 5 minutes).
Add garlic and spices, stirring to incorporate. Let simmer for 2 minutes, adding a splash of broth if garlic begins to stick to the pot.
Add sweet potato and vegetable broth and increase heat to medium high. Place a lid on the pot and let heat until just boiling, then reduce heat to medium low to simmer, stirring occasionally. Let simmer for 15 minutes, or until sweet potatoes can be pierced with a fork.
Remove from heat and let sit for 5-10 minutes with the lid off to cool slightly.
Place soup in batches into a high speed blender and blend until smooth. Enjoy!