Low Iodine Sweet Potato Coconut Soup Shooters
Total time45 min
Prep time15 min
Cook time30 min
4.6(10)
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Learn more →Ingredients
8 servings
- 1 ½ lb sweet potatoes, peeled and cut into 1-inch cubes
- 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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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