Creamy Coconut Sweet Potato Soup
Creamy Coconut Sweet Potato Soup
ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 cups vegetable broth
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, heat coconut oil over medium heat. Add diced onion, sautéing until translucent, about 5 minutes.
- 2.
Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- 3.
Add diced carrots, red bell pepper, and sweet potatoes, cooking for 5 minutes until vegetables begin to soften.
- 4.
Pour in the vegetable broth and full-fat coconut milk, mixing well to combine.
- 5.
Stir in lime juice, sea salt, and black pepper. Bring to a simmer, allowing the soup to cook for 20 minutes on low heat.
- 6.
Carefully ladle the hot soup into clean pint jars, leaving 1-inch headspace.
- 7.
Wipe rims of jars with a clean cloth before sealing with lids and rings.
- 8.
Process jars in a pressure canner at 10-15 PSI for 75 minutes for pints.
- 9.
Once done, cool jars completely before storing in a dark, cool pantry.
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