Monday, April 15, 2013

Maple Sweet Potato Soup

It is now the middle of April and winter is STILL upon us. The only good thing about all this snow and cold, is that it gives me the freedom to make as much soup as I want, without any complaints from my husband!   : ) 

Slightly altered from Vegetarian Ventures


1 tablespoon coconut oil
1 onion, diced
3 sweet potatoes, washed and cut into cubes (skin on)
1/4 cup 100% pure maple syrup
4 cups vegetable broth


1/2 cup canned coconut milk (don't shake the can before opening so the coconut milk and water stay separated)
2 teaspoons all spice
toasted pepitas (pumpkin seeds)
salt and pepper, to taste


Heat coconut oil in a large saucepan. Add the onions and cook until translucent (about 5 minutes). Add in the sweet potatoes and maple syrup and cook until nicely browned (about 15 minutes). Add the broth and bring to a boil, then reduce heat and simmer until the potatoes are nice and tender. Remove from heat and carefully pour into a blender. Blend until smooth. 

Combine the coconut milk and allspice in a small bowl. Garnish the soup with it as well as the toasted pepitas. Sprinkle with salt and pepper to taste. Enjoy! Alex

1 comment:

  1. I'm gonna start pinning your recipes!! Good job ladies :).