14 6- inch-diameter
soft corn tortillas, cut into ½-inch-wide strips
black beans, drained & rinsed
full fat canned coconut milk
juicedFirst let’s make some sweet potato chips! I like to use the widest sweet potato I can find because this helps to make bigger chips. Using only the widest part of the sweet potato, slice thin even rounds. I like to do this on a mandolin slicer. Use about ½ of the sweet potato for chips; chop the remaining sweet potato into cubes about ½ inch in size. Lightly brush the thin rounds with oil and bake in the oven at 400 degrees Fahrenheit for around 10 minutes, flipping twice and watching carefully so they do not burn. Once they have started to brown, turn the oven off and leave the door cracked open, this will help them crisp up as they dry out. This is also a good time to throw in half of the sliced corn tortilla shells, to also dry and crisp up.
now to the soup, in a large soup pot over medium-low heat add the coconut oil, diced onion and red bell pepper; saute, stirring often until onion starts to turn translucent.
the minced garlic, cumin, green chiles, vegetable broth, cubed sweet potatoes, remaining sliced corn tortillas and 2 tablespoons of chopped cilantro. Bring soup to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
add the diced tomatoes, black beans, coconut milk and lime juice. Cover and simmer for another 10 minutes.
soup topped with avocado, fresh cilantro, toasted tortilla strips and sweet potato chips.
Sweetpotatoes and coconut milk are a perfect match for a filling creamy curry soup. I think I really started liking sweetpotatoes when my girl was a baby and I was trying to feed her sweetpotato as often as possible, as the doctor recommended
discard excess or leave it in there for a more flavorful soup. Puree soup until smooth. Stir in diced sweetpotatoes, ½ tsp dried thyme leaves and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweetpotatoes are easily pierced with a fork. Return soup to pot and stir in 1 cup coconut milk, or add it to reach desired consistency then season with more salt and pepper to taste if desired
In any case, whether you’re trying to eat healthier, cut out the processed foods, or are simply already a responsible and privileged adult that knows that you need to put good fuel into your body, try this luscious sweetpotato and butternut squash soup
Add sweetpotato& saute for another 30 seconds. Pour in stock& milk, bring to a boil, lower heat and simmer until the sweetpotato is cooked- 20 to 30 minutes. 1 large sweetpotato, peeled & diced (about 12 oz)
I’m not sure what it is, but many of the soups I find myself liking more and more have tended to be orange-ish, like the carrot-parsnip soup we’ve been making lately, or squash soups, or this sweetpotato and celery root soup
Foodie's Arsenal: Living Simply through Creative Cooking
At this point, add the mashed sweetpotato. And that said, I do that even when they have the vegan certification labelled on the packaging, just in case they still got nasties like MSG, artificial sweeteners and the likes