Low Sodium Thyme Sweet Potato Coconut Soup

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Thyme Sweet Potato Coconut Soup

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Ingredients

4 servings

2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
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2 tbsp coconut oil
1 medium yellow onion, diced
1 tbsp fresh ginger, peeled and finely grated
3 cups chicken broth or vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp apple cider vinegar
¾ tsp 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

2 tbsp fresh cilantro or parsley, roughly chopped (optional)
2 tbsp coconut cream, for drizzling (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the grated ginger and thyme to the pot and cook, stirring constantly, until fragrant, about 1 minute.

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