I hate to waste food and we had one leftover sweet potato. It was pretty large and I knew I could get a lot out of it. Since fall has arrived in New Jersey, I thought it was the perfect time to make soup. Now, you may never think to have sweet potato soup, but it's pretty damn good. This one is an easy, one pot recipe. All ingredients can be bought without plastic. Our coconut milk typically comes in a can and I just transfer the leftovers to a glass jar so that it doesn't spoil as quickly.
A few nutritional benefits about this recipe. Sweet potatoes are an excellent source for good carbs. beta-carotene and fiber. The turmeric helps with inflammation so if you need a boost add a little bit more to reduce any kind of swelling. The coconut milk is a good source for fat and a good dairy substitute. Ginger will help with any digestive problems. So this isn't just ordinary soup, it's functional food.
- 1 large sweet potato (around 4 fist size, I mean large)
- fresh ginger (around size of a thumb)
- 1 cup coconut milk
- 1 tbsp cinnamon
- 1 tbsp turmeric
- 1 tsp salt
- Chop the sweet potato into large chucks
- Peel the ginger
- Place sweet potato and ginger in a pot, add water to cover all of the vegetables
- Add a tsp of salt
- Boil until the sweet potato is tender
- Drain the liquid, but save about 2 cups of the liquid for use in the soup
- Remove the ginger
- Mash or puree the sweet potato with either an immersion blender or a a masher
- Add the coconut milk, 1 1/2 of the drained water, cinnamon and turmeric
- Blend until smooth
- Grate the boiled ginger. It will be soft so be careful with your hands as you use the grater with it.
- Add additional salt or pepper or even hot sauce to taste.