Simple Summer Spiced Sweet Potato Soup

It’s been hot here this week in Israel! Over 100 degrees Fahrenheit some days.  Which means it’s perfect weather for a cold soup!

I was craving a creamy vichyssoise but we’ve been cutting back on our starch intake, so I didn’t want to make a potato-based soup.

Perhaps substituting sweet potatoes (which are way better for you than potatoes) would do the trick… so we did a bit of an experiment and came up with this recipe!

It’s delicious. Perfect amount for 2 people.

Simple Summer Spiced Sweet Potato Soup

Ingredients:

We left out the squash this time

• 2 tablespoons Galilee Green Olive Oil
• 1 onion chopped
• 5 cloves of garlic chopped
• 2 medium sweet potatoes peeled and cubed
• 2 cups water
• 1/4 cup coconut liquid (unsweetened) – you can use cream instead
• 1/2 tsp pepper (or more to taste)
• 1 tsp salt
• 1 tsp hot paprika
• 1 tsp turmeric
• 1 tsp curry

Directions:

1. Heat your GGOO in a medium saucepan.
2. Add onions and garlic and cook over medium heat until softened.
3. Add chopped sweet potatoes and stir to coat with oil.
4. Stir for about 3 minutes.
5. Add water, stir and bring to a boil.
6. Cover pot and simmer until potatoes are soft, about 25 minutes.
7. Remove from heat and cool slightly.
8. Use immersion hand blender to liquefy (puree)  vegetables then add spices and coconut milk and mix them in.
9. Chill until cold.

If you are having larger groups, perhaps for a BBQ just multiply the ingredients.