Saturday, February 23, 2013

Creamy sweet potato soup

They say that necessity is the mother of invention, right? And when you have bare cupboards (and an almost-empty refrigerator) you have to invent some new recipes. The weather has been so winter-like in OKC, I needed soup last night. And I had just enough pantry staples to pull off something Paleo. And, most shocking of all, it actually turned out to be great. Here's what I came up with.

Creamy sweet potato soup
Serves 2-4 people, depending on portion size

1 Tbsp. coconut oil
1/4 red onion, chopped
3 chicken breast tenderloins (or you can use 2 chicken breasts)
1/2 sweet potato, cubed
1 can diced tomatoes
1 cup canned coconut milk
1 cup chicken stock
1 tsp. chili powder
1/2 tsp. mustard powder
1/2 tsp. curry powder
1 tsp. lemon pepper
1/2 avocado
1/2 lime

1. Melt the coconut oil over a low heat in a medium sized soup pot. Meanwhile, mix all the dry spices together and set aside.
2. Saute the onion until they begin to sweat, and then add about a third of the spices. Mix well.
3. After the onions are translucent, add chicken and cook thoroughly. Once cooked, shred with two forks.
4. Add the sweet potatoes and saute for about a minute. Add the remaining spice mix.
5. Pour in the tomatoes, the the coconut milk and the chicken stock and bring to a boil. Let soup simmer for 15-20 minutes and then ladle into bowls. Squeeze fresh lime juice over each portion and garnish with avocado.

I really liked this recipe. It was easy, filling, and the slight coconut flavor paired with the fresh lime juice was yummy. I also think that a little cheddar cheese would taste fantastic with this!  If you make it, let me know what you think!

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