November 2, 2012 by Kimberly Beauchamp, ND
I originally posted this recipe on Eat Happy about two years ago. It’s still a family favorite, especially for me, because it’s so ridiculously easy to make.
1/4 cup coconut oil
4 small or 3 large sweet potatoes, peeled and cubed
Substitution: 4 cups butternut squash, canned or fresh (peeled and cubed).
Doctor Mama says: Sweet potatoes are packed with beta-carotene. A powerful antioxidant, beta-carotene survives the high temperatures of cooking and is best absorbed along with some fat (like coconut oil).
1 tsp powdered ginger, or 1/2 inch peeled, grated fresh ginger
Doctor Mama says: Invest in a ginger grater. There’s nothing like the spicy, pungent flavor of fresh ginger in a recipe. It makes all the difference!
1 medium yellow onion, coarsely chopped
3 cups water
1 can (13.5 ounces) coconut milk
Cilantro and lime wedges for garnish
Place coconut oil in a heavy bottomed pot and heat over medium. Add onions and cook until quite soft, about eight minutes.
Add sweet potatoes to the pot, then add water and ginger. Cook for 10 minutes, until potatoes are tender.
Transfer most of the potatoes to a blender or food processor, along with about 2 cups of liquid. Process until smooth and return to pot.
Turn heat to medium low, stir in coconut milk and heat for another minute. Add salt to taste.
Remove pot from burner and put into soup bowls. Garnish with fresh cilantro and a twist of lime. Serve with whole grain crusty bread.