Caribbean Sweet Potato Soup

• Gluten free
• Paleo

• Produce

  • 1 Celery, rib
  • 1/2 tsp Coriander, ground
  • 1 clove Garlic
  • 1 tbsp Ginger, fresh
  • 1/4 tsp Ginger, ground
  • 1 Jalapeno
  • 1 Onion
  • 4 cups Sweet potato
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 400 ml Coconut milk
  • 2 cups Stock

• Baking & Spices

  • 1 tsp Allspice
  • 1/2 tsp Curry powder
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 1 jalapeño, diced (see note)
• 1 teaspoon allspice
• ½ teaspoon dried thyme
• ½ teaspoon ground coriander
• ½ teaspoon curry powder
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 celery rib, chopped
• 4 cups sweet potato, chopped into ¾ inch cubes
• 2-3 cups stock (enough to *barely* cover the veggies)
• 1 400mL/13.5 oz can of coconut milk

Directions

• Heat oil in a medium pot over medium heat. Add the onion and cook for 5 or so minutes, until cooked through and translucent.
• While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).
• Add the ginger, garlic and spices to the pot and cook for a minute, until nice and fragrant.
• Add the celery, sweet potato and stock (just enough to *barely* cover the veggies).
• Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
• Stir in the coconut milk, then puree with an immersion blender.
• Taste for spice and salt and add more as needed (you could kick it up with some cayenne if its not spicy enough for you).