Sweet Potato and Coconut Soup
3 1/2 pounds organic sweet potatoes, peeled and quartered
1 can coconut milk
3-4 cups homemade or high-quality
1 bunch organic fresh sage
4 garlic cloves, peeled and minced
3 large shallots, peeled and chopped
Extra Virgin Olive Oil
Freshly ground black pepper
Preheat your oven to 425F. Arrange sweet potatoes on a baking sheet and drizzle on about 2-3 tablespoons of olive oil. Add salt and pepper, and toss with your hands to coat. Roast for 30 minutes, flipping the potatoes after 25 minutes.
Finely chop about 6 sage leaves. Pour coconut milk into a small space pan, and throw in chopped sage. Cook on low heat until it simmers, and take off heat. Set aside.
Heat up a Dutch oven on medium heat and add 2 tablespoons of olive oil. Add shallots and cook for 3 minutes, until translucent. Add garlic and continue cooking for 2 more minutes. Throw in roasted sweet potatoes and stir. Cook for 5 minutes.
Lower heat and add coconut milk - stir - and add 2 cups of chicken stock. Continue to stir, breaking up the sweet potatoes with the back of your spoon. Stir in the rest of the chicken stock, a little at a time, until fully incorporated. Add a sprinkle of salt, black pepper and cayenne pepper. Cover and cook for 15 minutes.
Pour soup into a food processor and puree until smooth. When serving, drizzle on high-quality olive oil and top with fried sage.
Heat up olive oil in a small cast iron pan. Add sage leaves and cook for one minute. Drain on a paper towel.
This recipe was excerpted from Big Girls, Small Kitchen