I invented this soup for some family members who were staying at my house. It was so well liked by the adults and the children that I made it for them three times in just over a week.
Serves 8 to 10
1 large onion, cut in chunks
6-8 medium sweet potatoes, peeled and cut into chunks
5 whole cloves garlic, peeled
1 inch piece fresh ginger, minced
½ strip wakame, crumbled
Water and stock, as needed
1 can coconut milk, full fat
3 Tbsp butter or coconut oil
1 Tbsp curry powder
Herbamare and fresh black pepper to taste
In a large soup pot, put the onion, sweet potatoes, garlic, ginger and wakame.
Add water, or water and part chicken stock, almost to the top of the vegetables. Bring to a boil and simmer till tender, about 10 to 12 minutes.
Add the coconut milk, butter and seasonings.
Purée till smooth with a hand held blender. Add water if needed.
Adjust seasonings to taste.
For vegans, use coconut oil instead of butter.
Convert to LOW INSULIN POTENTIAL:
Sweet potatoes are carbohydrate dense. I serve this soup mixed half and half with some chicken stock or coconut milk for those who are especially carbohydrate sensitive. Add a pinch of curry and some fresh pepper to season it up.