Dinner · Lunch · Soups
Coconut Creamy Sweet Potato Soup
Coconut Creamy Sweet Potato Soup. Made with sweet potato, coconut and thyme. Get ingredient amounts and step-by-step instructions.
25 minsMakes 1 batch
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Ingredients at original yield
- 3 Large Organic Sweet Potatoes
- ¼ cup Organic Coconut Oil
- 1 Bunch of Organic Green Onions
- ½ tsp freshly ground Organic pepper
- ½ tsp Himalayan salt
- 1 tsp thyme
- ¼ cup Organic Quinoa Flour
- 2 cups Organic Beef Stock
- 2 cups Water
How to make Coconut Creamy Sweet Potato Soup
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
1. Cut up potatoes into roughly 1"cubed chunks
- 02
2. Cut up your green onions how you'd like, I like them thin
- 03
3. Bring water to boil and place potatoes in it simmering for approximately 20 min (done when fork goes in easily)
- 04
4. In another pot, put your Coconut Oil, Chopped Green Onions, salt, pepper and thyme
- 05
5. On Medium Heat stir the mixture with a wisp until lightly browned
- 06
6. Add the coconut flour at this time and stir with your wisp for 1 minute! (This is a roux)
- 07
7. This is where we add the stock. I like to add it slowly to keep it warm and thick.
- 08
8. Once stock is mixed in, place the potatoes in the roux with the water
- 09
9. Blend it! Then serve and Enjoy!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recovered from the original recipe. The source yield is unclear; quantities describe the original batch. Original yield text: Yields 62 Servings.
