Eosinophilic Esophagitis Friendly Coconut Sweet Potato & Black Bean Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(25)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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