The ginger and lime add complexity to the flavor of this warming soup. The addition of cayenne, turmeric, and garlic add additional flavor as well as health supportive properties.
1 Tbs coconut oil
1 onion, small diced
2 shallots, minced
2 Tbs minced ginger
1 tsp minced fresh turmeric
2 kaffir lime leaves
2 cloves garlic, minced
2 orange sweet potatoes, peeled and medium diced
5 cups Chicken Stock
1 can coconut milk, or about 1 ¾ cups
2 Tbs tamari
1 pinch cayenne, more to taste
lime juice, to taste
salt, to taste
¼ cup chopped coriander for garnish
1 In a medium stock pot over medium-low heat, heat the coconut oil until melted. Add the onion and a pinch of salt. Sauté
the onions for 10-15 minutes, or until translucent. Add the shallot, ginger, turmeric, and kaffir lime leaves and sauté for another 10 minutes, or until the shallot is translucent.
2 Add the garlic and sauté for another 1-2 minutes or until fragrant. Add the sweet potatoes, and continue to sauté for another ten minutes or until a fond begins to develop on the bottom of the pan.
3 Deglaze the pan with about ½ cup of chicken stock. Add the coconut milk and remaining chicken stock and bring the liquid to a simmer. Simmer the sweet potatoes until tender, for about 10 minutes. Turn off the heat and remove the kaffir lime leaves.
4 Ladle about a third of the mixture into a blender and blend on high until smooth, about 1 minute. Pour into a large bowl and repeat with the remaining soup. Return the blended soup to the stock pot and heat over medium heat. Add the tamari and cayenne. Season with lime juice and salt to taste. Garnish with coriander.
Author: Sarah Ackley, Natural Chef