GINGER TURMERIC SWEET POTATO SOUP.
This is our household’s “sick day” staple. Full of anti-inflammatory ingredients, lots of protein, and comforting spices, this soup will have you on your way to feeling better in no time! It’s the perfect nourishing bowl for when you’re under the weather. makes 6-8 servings
GF. DF. LowFODMAP.
- ingredients -
5 c. chicken bone broth
1 14oz. can of unsweetened, full fat coconut milk*
2 C. diced sweet potato
1 1/2 C. sliced carrots
2 lbs. diced chicken breasts
2 T. ghee
3 T. coconut aminos*
1 tsp. ground cinnamon
1 T. ground turmeric
1 tsp. ground ginger
1/4 tsp. ground cumin
1 tsp. dried oregano
salt & pepper to taste (about 2 tsp. of each)
1/4 C. unsweetened shredded coconut (for toasting)
- method -
Place a large stockpot (around 10 qt.s) over medium-low heat and preheat for a couple of minutes before adding 1 T. of ghee.
In a large skillet, do the same same and add the left over 1 T. of ghee.
To the stockpot, add the diced carrots and sweet potato, stirring occasionally.
In the large skillet, add the diced chicken and cook until browned - adding salt and pepper to taste.
Once the chicken is fully cooked, turn off heat and add it to the stockpot.
Add the bone broth, coconut milk, coconut aminos, and remaining seasonings and spices.
Toasted coconut - Turn your oven on low broil, sprinkle coconut on a dry, unlined baking sheet and toast until lightly browned - around 3-5 minutes.
- baker’s note -
Coconut aminos can be subbed for soy sauce.This soup is delicious served over rice and/or quinoa!
recipe by : sara kathryn satyarise bakehouse