Low Sodium Sweet Potato Coconut Soup Shooters

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Sweet Potato Coconut Soup Shooters

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Ingredients

8 servings

1 ½ lb sweet potatoes, peeled and cut into 1-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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1 tbsp coconut oil
1 medium yellow onion, roughly chopped
2 cloves garlic, smashed
1 tsp ground ginger
½ tsp ground turmeric
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
¾ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh cilantro leaves, roughly torn (optional)
1 tsp coconut cream, for drizzling (optional)

Instructions

1
Heat the coconut oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
2
Stir in the ground ginger and turmeric and cook for 30 seconds, until the spices are fragrant and evenly coat the onion and garlic.

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