Curried Ginger Sweet Potato Soup

Wheat Free • Gluten Free • Dairy Free • Vegetarian • VEGAN'

I invented this soup for some family members who were staying at my house. It was so well liked by the adults and the children that I made it for them three times in just over a week. 

Serves 8 to 10

Ingredients

• 1 large onion, cut in chunks
• 6-8 medium sweet potatoes, peeled and cut into chunks
• 5 whole cloves garlic, peeled
• 1 inch piece fresh ginger, minced
• ½ strip wakame, crumbled
• Water and stock, as needed
• 1 can coconut milk, full fat
• 3 Tbsp butter or coconut oil
• 1 Tbsp curry powder
• Herbamare and fresh black pepper to taste

1. In a large soup pot, put the onion, sweet potatoes, garlic, ginger and wakame.
2. Add water, or water and part chicken stock, almost to the top of the vegetables. Bring to a boil and simmer till tender, about 10 to 12 minutes.
3. Add the coconut milk, butter and seasonings.
4. Purée till smooth with a hand held blender. Add water if needed.
5. Adjust seasonings to taste.

Preparation tip:

For vegans, use coconut oil instead of butter.

Convert to LOW INSULIN POTENTIAL:

Sweet potatoes are carbohydrate dense. I serve this soup mixed half and half with some chicken stock or coconut milk for those who are especially carbohydrate sensitive. Add a pinch of curry and some fresh pepper to season it up.

Serves 8-10