A thick soup made from sweet potatoes.
( For a more savory soup, use 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon fresh thyme leaves in place of cinnamon, and add some fresh sliced mushrooms when you return the soup to the pot for the final stage of cooking. For more of a traditional fall flavor: use a sugar-free apple pie spice mixture in place of the cinnamon, add some finely sliced sweet onion and apple in the final stage of cooking, and top with chopped pecans. For a thinner soup, simmer for just 1 to 2 minutes, then add compliant chicken broth one tablespoon at a time until you reach
desired consistency. )
IN a Dutch oven or a large pot, heat the cooking fat over medium heat, swirling to coat the bottom of the pot. when the fat is hot, add the sweet potatoes, stirring to coat them with the fat. Add the ginger and cinnamon and stir for 15 seconds. Add 3 cups of water and the coconut milk and bring to a boil. Simmer until the sweet potatoes become soft, about 15 minutes.Remove the pot from the heat.
IN one or two batches, puree the sweet potato mixture in a food processor or blender to a smooth consistency, or use an immersion blender to mix it right in the pot. Return the soup to the pot. Cook the soup to your desired thickness over medium-low heat -- the longer it simmers, the thicker the soup will become. Season to taste with salt and pepper, garnish with extra cinnamon, and serve.
MAKE IT A MEAL: You could add any precooked meat to this soup and make it a complete meal -- try grilled chicken, sausage, ground beef, or scallops. Or, serve alongside our Stuffed Peppers(page 22), Thai Cucumber Cups(page 234), or Mexican Tuna Boats(page 238).
FRESH GINGER Peeling and mincing fresh ginger can be a difficult task-watch your fingertips! First, peel the ginger root by scraping the skin off with the edge of a spoon or a vegetable peeler. ( Don't worry if you miss a few spots in the corners.) From there, you can mince the ginger by hand by cutting the root into coins, then cutting the coins into matchsticks, then dicing the matchsticks a few times until you have a very fine mince. Or, use a Microplane (like a mini-cheese grater) to grate the ginger. Do this over a bowl or plate to catch the juices as you grate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 58 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 35.8mg | 1 % | |
Potassium 222.1mg | 6 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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