Spiced Sweet Potato Soup – Paleo Recipe

Ingredients:

 

1 x large organic sweet potato, peeled and chunky chopped

1 x large organic butternut squash, peeled and chunky chopped

1 x cup organic full fat coconut milk

1 litre homemade broth (chicken or beef)

1 medium organic white onion, diced

3 cloves organic garlic, crushed

1 tbsp organic coconut oil, for frying

2 tsp garam massala powder

1 tsp cumin powder

1 tsp cumin seeds

Squeeze fresh organic lime

Sea salt to taste

8 rashers organic nitrate free bacon, cut into small pieces

 

 

1.     Using a large saucepan/stock pot, melt the coconut oil on a medium heat and fry the onions until translucent. Add the garlic and fry for a few minutes more

2.     Now add the cumin seeds, stirring and frying for a minute. Stir the powdered spices in and fry for another minute

3.     Now add the squash and sweet potato, stir to coat with the spices and add the broth

4.     Cover and simmer for around 20 minutes or until the veggies are soft

5.     Whilst the veggies are cooking fry off the bacon bits in a frying pan on a high heat until crispy, set to one side

6.     Add the coconut milk and sea salt, stirring thoroughly and remove from the heat

7.     Now blend in batches to achieve a smooth soup, return to the pan and add the bacon bits

8.     Finish with a squeeze of fresh lime and serve or cool completely and store

 

 

Recipe created by Karen Maidment – Health & Nutrition Specialist, Author of Meals That Heal – Anti Inflammatory Healthcare & Free From Cooking

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