Black Pepper Free Sweet Potato Coconut Soup
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet in a single layer, toss with 1 tbsp of the coconut oil and 1/2 tsp of the salt, and roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in without resistance.
- 2
While the sweet potatoes roast, heat the remaining 1 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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