davepolaschek

Ingredients

• ½ onion, diced
• ½ tsp powdered garlic
• 4 cups sweet potatoes, diced into ½” cubes (or carrot/squash) (there are bags of frozen roasted sweet potatoes we like to use – 2 bags is the right amount)
• 2 cups vegetable (or chicken) broth or water
• 15 oz can coconut milk
• 1 tsp chile powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Directions

• In a large pot over medium heat, sauté onion in a little oil (1T) until it begins to brown. Darker than translucent, lighter than caramelized.
• Add broth and bring back to a boil, deglazing pan if needed.
• Add coconut milk and bring back to a boil.
• Add sweet potatoes and bring back to a boil.
• Add spices.
• Stir to combine, cover, reduce heat to low and simmer for 15 minutes if using frozen roasted sweet potatoes, or 30 minutes if using fresh sweet potatoes, or until potatoes are tender.
• Use an immersion blender to blend soup until completely smooth.
• Serve and enjoy!

We routinely add a Spam Single, some leftover ham, a half-pound of Italian sausage, or other meat to this. Frozen spinach or chard is also a good addition. My sweetie likes to add a sprinkle of Tajin powder to hers.

#recipe #soup

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