Anti Inflammatory Thyme Sweet Potato Coconut Soup
Total time55 min
Prep time15 min
Cook time40 min
4.5(22)
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Learn more āIngredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 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 Ā½ tsp dried thyme)
- 1 tbsp apple cider vinegar
- Ā¾ tsp salt, plus more to taste
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 6ā8 minutes.
- 2
Add the grated ginger and thyme to the pot and cook, stirring constantly, until fragrant, about 1 minute.
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