Nothing better than a warm soup for lunch in the winter time! I love to pair it with a salad for the perfect food combined meal which is light but warming and comforting. This sweet potato coconut soup is a new favorite of mine, it’s super creamy, sweet, grounding and just delicious!
Ingredients: (preferably organic)
- 1 large sweet potato, peeled & cubed
- 4 carrots, peeled & sliced
- 1 tsp coconut oil
- 1 clove garlic, minced
- 1 shallot, finely cut
- small piece of ginger, grated
- 1 can coconut milk
- 1 cup vegetable broth
- Pink Himalayan salt, to taste
Directions:
01. In a large pot, heat up the coconut oil, ass the shallot, garlic and ginger and sauté for a few minutes until fragrant.
02. Add the vegetables and cook for another few minutes until they begin to soften.
03. Pour in the coconut milk and vegetable broth and simmer until the vegetables are soft, for about 20 minutes.
04. Transfer the soup to a blender, blend and serve immediately or store in a glass container in the fridge for up to four days.
Optional: Top with crunchy baked chickpeas (drizzle with olive oil, salt & lemon and bake for 15 minutes) & mushrooms to make this soup extra hearty.
