Get Ready To Enjoy This Warm and Hearty Sweet Potato Soup
2 T Fat (Ghee, butter, Duck, etc.)
2 Large, diced, peeled sweet potatoes
½ t ground ginger or 2 T fresh peeled, minced ginger
1 pinch ground cinnamon (plus extra for garnish)
1 C full-fat coconut milk
½ t sea salt
¼ t black pepper
1 T fresh Thyme
½ t garlic powder
½ t onion powder
In a heavy bottom pot, heat the cooking fat over medium heat, swirling to coat the bottom of the pot. When the fat is hot, add the sweet potatoes, stirring to coat them with the fat. Add the ginger and cinnamon and other spices. Add 3 cups of water and the coconut milk and bring to a boil. Simmer until the sweet potatoes become soft, about 15 minutes. Remove the pot from the heat.
Puree the sweet potato mixture in a blender, food processor or immersion blender to mix it right in the pot. Cook the soup to your desired thickness over medium-low heat-the longer it simmers, the thicker the soup will become. Season to taste with salt and pepper. Enjoy!
Adapted from Whole30