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Annika Schimmer

Creamy Sweet Potato Soup

This creamy sweet potato soup is the perfect holiday/fall recipe. It is warming, healthy but most of all very delicious. Your guests are going to love it.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Soup
Ingredients Method

Ingredients
  

  • 1 Tbsp lard (or coconut oil)
  • 1 onion (small)
  • 3 cloves garlic
  • 5 cups sweet potato (peeled and cut)
  • 2 Tbsp fresh ginger
  • 2 cups bone broth (beef or chicken)
  • 1.5 cups coconut milk
  • sea salt and pepper ((omit pepper on AIP))

Method
 

  1. Chop all the veggies into medium/small pieces
  2. In a medium/large pot heat (medium heat) heat up the lard or the oil of your choice. Add onions and garlic and cook until golden brown. Add sweet potatoes and ginger and roast for a couple of minutes.
  3. Add bone broth and bring the pot to a boil. Reduce the heat to low, then cover, and cook until the sweet potatoes are very soft, about 20 to 30 minutes.
  4. Puree the soup in, for example a large blender, until smooth. Depending on the size of your blender you might have to do this in batches. Once pureed pour the soup back into the pot and add coconut milk, salt and pepper to your liking.
  5. Serve hot, Enjoy!