Sweet Potato Soup
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