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NOURISH THE HOLIDAYS COOKBOOK

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SWEET POTATO COCONUT SOUP DIRECTIONS

INGREDIENTS SERVES 6

In a large pot, heat the olive oil and butter until melted. Add the onion and garlic and sauté over medium heat until tender and translucent, about 6 minutes.

1 Tablespoon unrefined, cold pressed, extra virgin olive oil 1 Tablespoon unsalted butter 1 large onion, diced

Add the cubed sweet potatoes and toss to coat with the oil, butter and onions. Pour in the chicken stock or water, sea salt and nutmeg. Bring to a boil and lower the heat to a simmer. Cook partially covered until the sweet potatoes are tender, about 20 minutes.

1 clove garlic, finely chopped 2 pounds sweet potatoes (technically yams –red-skinned Garnet or Jewel), peeled and cubed 3 cups chicken stock, vegetable stock or water 1 teaspoon sea salt

Add the maple syrup, coconut milk and cayenne. Cook until heated through. Puree soup with an immersion blender or in batches in a blender. Taste for seasoning. Serve immediately or allow to sit off the heat to thicken slightly. * If you prefer to use more coconut milk, use a full can and use 1 cup less chicken stock.

¼ tsp nutmeg 2-3 Tablespoons 100% pure maple syrup ½ 13-ounce can coconut milk* several dashes or more of cayenne to taste

Nourish the Holidays  
Nourish the Holidays  

A collection of healthy holidays meals from Foodily.com from leading Tastemakers to help you and the world. Recipies from Jessica Alba, Cat...

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