Spicy Sweet Potato Soup
2 tbsp. coconut oil
2 cups thinly sliced onion
4 garlic cloves, minced
2 tsp. paprika
1 tsp. ground coriander
2 tsp. cayenne pepper [reduce]
5 cups sweet potato, peeled and cubed
8 cups prepared chicken broth
Pepper to taste
Melt coconut oil in large soup pot or Dutch oven on medium. Add onion,
cook uncovered for 5 to 10 minutes, stirring often until softened (do not
Add garlic, paprika, coriander and cayenne pepper; continue to heat and
stir for about 1 to 2 minutes until fragrant.
Add sweet potatoes and toss until coated.
Add broth and stir. Increasing heat bring to a boil.
Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring
occasionally until sweet potatoes are tender.
Remove from heat, let stand for 5 minutes.
Process mixture in 2 batches, in a food processor, or blender until smooth.
Return to pot.
Add pepper. Stir and return to a boil on medium high.
Continue to heat and stir until heated through.
Ladle soup into bowls, sprinkle chives over the top. Serve immediately.
Number of Servings: 8
By: WEEBLE-WOBBLE. Adapted from SparkPeople