Sweet Potato–Coconut Soup

This healing concoction of sweet potato comfort. I crave sweet potatoes, which aren’t really potatoes at all but rather an edible root from the morning glory family. Enzymes in the root convert starch into sweetness as it grows, yet the root still retains plenty of nutrition, including vitamin B6 and potassium.

Serves 6

8 cups Magic Mineral Broth
2 (14.5-ounce) cans coconut milk
3 (1-inch) pieces fresh ginger
2 shallot bulbs, halved and bruised
3 kaffir lime leaves (page 154) (or 1 teaspoon zest of a lime)
1 stalk lemongrass, cut in chunks and bruised
4 sweet potatoes or yams, peeled and cut into 1-inch cubes
Squeeze of lime juice
Chopped fresh mint, for garnish
Chopped fresh cilantro, for garnish
Shaved coconut, toasted, for garnish

In a 6-quart pot, bring the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and 1/4 teaspoon salt to a slow boil over medium heat. Let the ingredients infuse their flavor into the liquid for about 20 minutes. Decrease the heat to low and continue to let the broth develop for another 30 to 40 minutes; it will be worth the wait. Remove the
shallots, lime leaves, lemongrass with a slotted spoon. Turn the heat back up to medium and cook the sweet potatoes until tender, about 15 minutes.

In a blender, purée small batches of the broth and potatoes until smooth. Remember not to fill your blender more than two-thirds and put a towel over the top! Repeat until all the soup is blended. Reheat, ladle into soup bowls, and garnish with the mint, cilantro, and some toasted shaved coconut. Yum!

Photo credit – Scott Peterson

Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Patients and Their Friends Copyright © 2008 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.