Spiced Sweet Potato Soup with Pecans | Paleo | Gluten-free | The JOYful Table
A smooth, thick and mildly spiced soup with a little crunch from pieces of pecans. Top with a dollop of natural coconut yoghurt and a sprig of coriander.
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Immersion blender
- Blender
- Ladle
- Soup bowl
- Spoon
- Measuring cup
Ingredients
- 1 - 2 Tbsp ghee, or coconut oil
- 1 med onion(s), roughly diced
- 2 tsp garlic, minced
- 2 tsp ginger, minced or grated
- 1 1/2 tsp garam masala, or to taste
- 1 1/2 tsp curry powder, or to taste
- 1 tsp cinnamon
- 750g sweet potato(s), roughly diced
- 1 litre chicken broth/stock, or vegetable broth
- 1/2 head cauliflower, chopped into evenly sized pieces
- 1 med zucchini, roughly sliced
- 400ml can coconut milk, or milk of choice
- 1 1/2 tsp sea salt, and 1/4 tsp pepper or to taste
- 1/4 - 1/3 cup chopped pecans
- To serve: coconut yoghurt, and coriander leaves
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