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Foodie Friday: Healthy Sweet Potato and Coconut Soup

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Who else is trying to revamp their eating in 2017? I’m not calling my vow to eat healthier a “diet” because the moment I do, a sense of deprivation sets in. Two years ago, I attempted the Whole 30 diet and lasted four miserable days before switching to a less restrictive Paleo eating plan and saw a lot of success. And meat.

Now, I’m back at it while trying to avoid sugar and unhealthy carbs. My key to success this go-around is to fill my fridge and belly with lots of delicious foods, like this Creamy Sweet Potato and Coconut Soup recipe I adapted from Natasha’s Kitchen. The coconut milk makes it creamy and believe it or not, certain kinds of bacon are Paleo-approved. I first cooked six strips of bacon and I think what sent this recipe over-the-top was sauteing the vegetables in bacon grease. The soup was so flavorful that I skipped using the bacon as a topping. 

And here’s the true evidence that this soup is great: My family hates sweet potatoes but loves this soup. Much to my dismay, sweet potatoes are boycotted every year at Thanksgiving so I secretly find ways to hide them in chili and tacos. With this soup, I no longer have to!

 

Healthy Sweet Potato and Coconut Soup
This delicious soup is fast, easy, healthy and Paleo-approved.
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Ingredients
  1. 3 medium sweet potatoes
  2. 6 strips of bacon
  3. 1 medium onion
  4. 2 large celery stocks
  5. 2 garlic cloves, minced
  6. 1/2 tsp dried or fresh thyme leaves
  7. 4 cups reduced sodium chicken broth
  8. 1 cup coconut milk
  9. 2 tsp salt and 1/8 tsp ground black pepper, or to taste
Instructions
  1. 1) In a Dutch Oven or a large pot, cook the bacon or medium heat until slightly crispy. Place on a plate with a paper towel and dice. Keep 3 Tbsp of oil in the pot.
  2. 2) Add chopped onion and cook for 3 minutes or until soft. Add the celery and garlic and cook for another 2 minutes until soft, stirring occasionally.
  3. 3) Stir in peeled and diced sweet potatoes, thyme leaves and 2 tsp salt. Add 4 cups chicken broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork.
  4. Cool slightly then puree soup until smooth.
  5. 4) Return soup to the pot and stir in coconut milk. Season with additional salt and pepper if necessary.
  6. 5) Serve with chopped bacon bits.
Mile High Mamas http://www.milehighmamas.com/
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