Sweet Potato Thyme Soup with Ginger & Coconut


Eating for taste is awesome. Eating for the benefits of what different foods provide, nutritionally and physiologically, is even more awesome.

Sweet potatoes help curb sugar cravings and ginger helps reduce inflammation.

I made up this recipe and it was really tasty and may help with whatever ails you this winter.



Sweet Potato Thyme Soup with Ginger & Coconut

2 large sweet potatoes, diced 1 inch of fresh ginger root, peeled and sliced 1 bouillon cube (read your ingredients on these, I buy the brands from Whole Foods) 3/4 can of full-fat coconut milk 1 small yellow onion, diced 2 Tbsp butter 1 tsp dried thyme


In a large pot, bring diced sweet potatoes and 3 cups of water to a boil. Add bouillon cube and sliced ginger and cook until potatoes are soft. Reduce heat and simmer.

In a small pan, melt butter and cook onion until translucent.

Add onion mixture to sweet potato pot and blend with a hand-held blender until smooth. Fold in coconut milk and thyme and simmer for 3-5 minutes.

Serve over your favorite cooked whole grain or crackers and cheese--whatever makes you happy!