1 Tb coconut oil
1 small white onion, chopped
Ground black pepper, to taste
½ tsp chipotle
½ tsp (heaping) ground cumin
½ tsp (heaping) nutmeg
1 cinnamon stick
2 garlic cloves, minced
2 large sweet potatoes, peeled and cut
3 C low-sodium chicken or vegetable broth
1 ¼ C unsweetened Coconut/Almond milk (or other non-dairy milk)
In a large deep pan or pot heat the coconut oil over medium-high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin, chipotle, nutmeg and garlic and sauté until fragrant, about 1 minute. Stir in sweet potatoes, cinnamon stick, and broth. Bring to a boil; reduce to a rapid simmer, cover, and cook until sweet potatoes are soft- about 20 minutes.
Remove the cinnamon stick and discard. Let potato mixture cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids and you can also use an immersion blender). Slowly add the non-dairy milk to each portion you blend.
Heat and serve. It is delicious with your favorite cornbread and a green salad.
Nutritional Information: per serving
If prepared with vegetable broth, this delicious soup is vegan and gluten-free! This recipe makes about ten cups of soup.
This recipe came to us from Debra K and her site Journey into Well-Being.