Nourishing Sweet Potato Soup

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There are not too many things better than coming home to a pre-made meal that you can quickly warm up when you’re famished and freezing, right! 

Last week we went to True Food in Cherry Creek for my Birthday and we shared the Sweet Potato Soup for an appetizer. It was so delicious and felt so nourishing I knew I wanted to recreate it. Oh, and it seemed like it would be fairly simple to prepare, which is definitely a must when it comes to recipes for me!

Sweet potatoes are filled with fiber plus vitamins and minerals like Vitamin A & C plus manganese (to name just a few) that are great for improving your health and fighting inflammation.

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Nourishing Sweet Potato Soup

1/2 T. ghee (lightly melted if using cold sweet potatoes)
1 T. onion
1 garlic clove, minced + 1 clove, minced for sweet potatoes
1/4 t. cumin
1/4 t. coriander
1/4 t. cinnamon
1/4 t. Herbamare
1/4 t. black pepper
2 c. vegetable stock, low sodium + 1/4 c. for baking sweet potatoes (add less for a thicker soup but see note below*)
2 sweet potatoes

Preheat oven to 350F. Cover washed sweet potatoes in coconut oil and add to a glass dish that you can cover in the oven (if you don’t have a glass dish with a top, alternatively you could use aluminum foil). Mince 1 garlic clove and add to sweet potatoes along with 1/4 c. vegetable stock. Bake sweet potatoes until done, about 40 minutes or so-they should be soft when you poke them with a fork. Once sweet potatoes have cooled enough to work with, remove skins and place in high speed blender (I used the Vitamix). Add remaining ingredients to blender and blend to uniformly smooth texture, adjusting the flavor and consistency as needed. Warm on stovetop as needed. *Note: soup will thicken as it sits in the fridge.
Have a lovely weekend filled with smiles, warmth and delicious, nourishing foods!  

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