Sweet Potato Soup
1 tablespoon coconut flour1 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 for5 minutes more.
In a blender, purée 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 [archive.org]
