Monday, October 3, 2016

Autumnal soup

One thing most people love about autumn is that autumn = soup season.

Remember when I mentioned here that my friend's daughter made an exceptional soup when I was recently at her home for lunch?  It was so good that I had to make it for my family.  

It's a savory, slightly sweet soup.   Don't be put off by the ingredients. 
"Try it - You'll like it!" 
Also - it's a rather inexpensive soup because it's meatless.  It's Auto Immune Paleo and Whole 30 compliant AND it's a beautiful deep orange color - perfect for fall.


Sweet Potato Soup 

2ish Tbsp. olive oil
4 peeled sweet potatoes
1 tsp. ginger
1-1/2 tsp. cinnamon
2 c. full-fat coconut milk
1 tsp. garlic powder
1 Tbsp. thyme
2 tsp. salt
 5 c.water

Peel and chop sweet potatoes into 1" squares.  In a large soup pot drizzle olive oil until bottom in covered.  Saute sweet potato with ginger and cinnamon until soft. 

 Add water and coconut milk. Let simmer for 15 minutes.  

Use an immersion blender to puree the soup.  Add salt, garlic powder and thyme.  Cook to desired thickness. 

Serve with a garnish with thyme.  (while singing Simon and Garfunkel's chorus from Scarborough Fair... "parsley, sage, rosemary, and thyme" ... just kidding.)

We served it along with a side salad of mixed greens.

~ Carol

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