This paleo soup recipe was on the shot list and it was one of my surprise moments. Sweet potato soup? It’s wonderful and why don’t we ever make it more often? Creamy, hearty and satisfying, this sweet potato soup is the perfect bowl to warm our cold bodies after a long days work. It’s the perfect diner for a cold January evening!
This recipe was adapted from one that I found it in Paleo Eating for Modern People Cookbook. This soup is given a holiday-accent by adding my secret ingredient: citrus zest! Just a pinch of orange or tangerine zest and the sweet potato soup tastes extra cozy and special. You can even add spiced accents like black pepper, cayenne and/or cinnamon.
Sweet Potato Soup Ingredients:
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 teaspoons coconut oil
- 4 sweet potatoes, peeled and chopped
- 1 leek, white part only, rinsed thoroughly and diced
- 4 cups chicken or beef stock
- 1 cup coconut or almond milk
- 1 teaspoon orange or tangerine zest (optional)
- 2 teaspoons ground cumin
- salt, pepper, cinnamon and/or cayenne to taste
Sweet Potato Soup Instructions:
1. Sauté the onions with the coconut oil in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning.
2. Add the garlic and leek to the pan and cook for approximately 3-4 minutes to allow everything to soften.
3. Sprinkle in the cumin and combine well.
4. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
5. Remove the soup from the heat and slowly mix in the coconut/almond milk. Season with salt, pepper, cinnamon and/or cayenne to taste. Add the orange or tangerine zest.
6. Puree the soup in a blender and serve in a bowl. You can cook this paleo sweet potato soup for a normal family lunch or or you can prepare it to warm you on a cold winter evening.