Sweet Potato Soup

An immune building soup with tons of anti inflammatory ingredients this is a new soup recipe that I recently tried that I intend to make over and over again.

If you love cream soups, especially during winter, please give this recipe a try.

I think you will love it as much as I do.

Ingredients:

2 lbs sweet potato - peeled and cut in large chunks

1 large yellow onion

4 large carrots - unpeeled, washed and cut into chunks.

1 shallot chopped

1 mild red Chile - sliced deseeded and chopped

2 garlic cloves - chopped

6 cups low sodium vegetable broth

1 can Thai coconut milk - stir well after opening and reserve a few tablespoons for garnish if you wish

2 TBL Olive Oil

salt and black pepper

1/4 minced ginger

pinch of paprika or Emerils

1 TBL chopped parsley or cilantro

Directions:

In a large soup pot on medium high heat add the olive oil. When hot add the onions and sauté for 4-5 minutes. Add the shallots and garlic next and cook for 2 minutes. Add the Chiles then stir.

Immediately add the sweet potato and the minced ginger then stir well. Quick Tip - try the tubed fresh ginger sold in most produce sections of the grocery stores.

In 2-3 minutes add the vegetable stock. Add 1-2 pinches of salt, black pepper, paprika and or Emeril‘s Seasoning.

Bring the pot to a boil then reduce to a simmer, cover and cook for 30 minutes.

Using a stick blender or regular blender blend the soup until creamy.

Pour the soup back into the pot if using a stand blender and add the coconut milk. Bring to soup back to a simmer. If you wish you can reserve a few tablespoons of the coconut milk to swirl on the top of each serving along with chopped parsley or cilantro.

ENJOY!!