Sweet Potato and Carrot Soup
1. Assemble your ingredients: coconut milk, sweet potato, carrots, garlic, ginger. Not shown are onions and ghee. While making Autumn Muffins the day before, I pre-roasted the sweet potato. If you skip this step, just grate it as you do the carrots, and be prepared for the cooking time to stretch a bit.
2. Peel, chop and grate. There's my baggie of fish stock cubes, of which I used 6 (3/4 c?) but chicken would work too. Confession: I used pre-chopped garlic and onion from the supermarket freezer section.
3. Start the ghee, onions and garlic in your pot. Bacon (or speck) could be chopped and added too. Add the veg, ginger and stock and S&P. Open the coconut milk and scoop off as much thick cream as you can, then add 350 to 400mL of the "skimmed" milk to the pot.
This made a VERY thick, rich soup. One of these bowls was plenty for an adult. If you add more stock or water you'll get a soupier result.
4. When it's all cooked blend it smooth, taste for seasonings and serve with a swirl of the reserved cream.
This post is part of Real Food Wednesdays at Kelly the Kitchen Kop, Pennywise Platter at The Nourishing Gourme, and Fresh Bites Friday at Real Food Whole Health.