I have been using Back to Basics by Kerry Ann Foster from Cooking Traditional Foods.
She graciously allowed me to share my favorite recipe this week: Sweet Potato Lime Soup.
This is one of those soups you will want to serve as a main side dish for Thanksgiving. It’s sooooo delicious!
Sweet Potato Lime Soup
This is called “Sweet Potato Chili Lime Soup” in Back to Basics, but I omitted the chili cuz I have two small children.
1. Place the following in a stock-pot:
- 1/4 cup coconut oil (or other wholesome fat such as butter or ghee)
- 1 portion prepared veggies (1 onion, 2 carrots, 2 celery ribs food processed and cooked in 2 TBSP fat for five minutes or until tender)
- 2 sweet potatoes, peeled and diced
- 4 cups chicken stock
- 2 cloves garlic
- 1 bay leaf
- 1 teaspoon salt (I like REAL salt)
- 1/2 teaspoon cumin
2. Over medium-high heat, bring to a boil, reduce heat and simmer until the sweet potatoes are tender, about 40 minutes.
3. Add juice of 1 lime and garnish with cilantro if desired. Remove the bay leaf before serving.
4. Eat two bowls! You won’t be able to help yourself 
Does this sound like a meal you’d like to make for your own family? Give Back to Basics a try. This is my favorite resource for dinners.
You can try out more of KerryAnn’s recipes at Cooking Traditional Foods.
Purchase a menu good for the week for just $2. Includes a dessert!
I love Cooking Traditional Foods so much, I became an affiliate! If you purchase this book by following my links, I receive a small commission – I would still rave over them even if I didn’t receive anything
proud contributor |
| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
I’ve never thought of making soup out of sweet potatoes, it looks delicious!
I wish you could taste it, but it’s all gone now
NaturaLEA recently posted..Why I fry with Palm Shortening - review and giveaway!
Wow this sounds good! And I have limes in my fruit bowl right now. Just need to get some kumara or try making it with pumpkin.
I am sure it would be lovely with pumpkin!
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I checked several grocery stores and markets and I couldn’t find celery anywhere! So I decided to use just carrots and onions fried in ghee for the prepared veggies. It’s just as well, because what I thought were sweet potatoes that I bought, actually were not. They were white on the inside, some other type of root veggie, that is probably less sweet. So the additional carrots didn’t add too much sweetness. The soup turned out very good. Thanks for the recipe! Just thought I’d mention how versatile this recipe is, don’t be afraid to use substitutes.
Regarding my previous post… I’m living in a new country, that’s why some of the produce is a bit different from what I’m used to. Still, it’s exciting to try different varieties.