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Gluten-free Sweet Potato Soup recipe photo
Gluten-free Sweet Potato Soup
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Sherri, Avon, IN

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I love this tummy-warming soup on a chilly night. And I love the subtle sweetness of the coconut oil and flour. Cooking the two together until the mixture turns light brown intensifies the flavor even more. Sweet potatoes, yams, carrots, and pumpkin pair up deliciously well with coconut, so feel free to exchange another vegetable for the sweet potatoes in this recipe. Enjoy!
# Posted By Sheri | 10/26/09 7:42 AM
Looks like a yummy fall soup!
# Posted By Angie | 11/8/11 12:25 PM
I made this last night and we really liked it. :-)
# Posted By Vanessa | 6/15/12 5:53 AM
Best soup I have ever made, I used white potatoes and taste so wonderful and a great combination of spices.
# Posted By beth | 8/9/13 3:58 PM

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