Sweet Potato Soup
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1 tablespoon coconut flour
1 tablespoon coconut oil
1 1/2 cups chicken or vegetable broth
1 1/2 cups cooked cubed sweet potatoes
1/4 teaspoon ground ginger (or fresh, to taste)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup coconut milk
salt and pepper, to taste 

In a heavy saucepan, over medium-low heat, cook the coconut flour and 
coconut oil, stirring constantly until the roux turns a light caramel 
color. Add the chicken broth, bring to a boil, and then lower to a simmer. 
Stir in the sweet potatoes and spices. Bring to a simmer again and cook for
5 minutes more.

In a blender, puree the soup in batches (or all at once if blend pitcher is
big enough) and return to saucepan (or use a hand blender). Add the coconut
milk and gently reheat the soup. Season with salt and pepper and serve.

Recipe submitted by Sherri, Avon, IN

Adapted from: Tropical Traditions: Free Coconut Recipes