Silky Ginger Sweet Potato Soup

This is a modified recipe from Jessica over at howsweeteats.com. I modified it to lower the fat content quite a bit. It makes a very large bowl that is a complete meal for me. You could cut it in half for a side dish with something else. It's very filling as a meal. I love butternut squash soup as well, but this one is so deliciously sweet that it almost seems like a dessert.

Silky Ginger Sweet Potato Soup: 388 Calories for the whole thing.

Ingredients:

1 tsp coconut oil - 39 calories
1/4 c onion, diced - 12 calories
1 clove garlic, minced - 4 calories
1 Tbl fresh ginger, grated - 5 calories
Salt
Pepper
2 cups diced sweet potato (265 g or about
a medium potato) - 231 calories
1-1/2 cups low sodium chicken or veggie broth - 30 calories
1/2 cup lite coconut milk - 68 calories

Directions:

Heat a medium pot and add the coconut oil. Add the onion and cook until golden brown and carmelized, about 15 minutes. Add garlic, ginger, salt and pepper. Cook for another 5 minutes. Stir in the sweet potato cubes. Cook for another 5 minutes, stirring occasionally, till the potatoes just start to soften. Add broth and bring the mixture to a boil. Cover pot, reduce heat to low and cook till sweet potatoes are soft. Turn off heat.

Either use an immersion blender to blend the potato mixture or transfer it to a blender and cover the lid with a towel and blend it. Return the mixture to the pot and add the coconut milk. Return to the heat and stir till blended and warmed through. Adjust seasonings. Sprinkle with cinnamon or nutmeg if desired.