Sweet Potato Soup


I love sweet potatoes! They are one of y faborite starchy vegetables. If it is in the menu, I always order it. Lastly, I had a strong craving for sweet potatoes. Thanks God, that I went to Costco and I foun 6 pounds of sweet potatoes so now I am enough stock with this nutrient dense starch.

This recipe is authentic of mine. It includes sweet potato, carrots, coconut, tumeric, ginger, garlic and cilantro. All the other ingredients make this soup a shot for the inmune system. The soup is loaded of natural antibiotics, antibacterial and antiviral ingredients. It is also loaded with betacarotene because of the sweet potato and carrots.

Besides my sweet potato craving, I cooked this soup because of the on and off of rainy days in Puerto Rico. Suddenly, they are hot or suddenly they are cold and always humid. So this soup can be consume either cold or hot during those rainy days in which the wheather may be hot or cold.

You may serve the soup with a side of bread and garnish it with cilantro for a fancy dish.



yield: 4 servings

1 big sweet potato

1 cup of carrots

A piece of fresh cut ginger

A piece of fresh cut tumeric

A pinch of garlic

A pinch of cilantro

2T coconut flour

1cup of water


1- Bring the sweet potato and carrots to a boil.

2- Once he sweet potato is completely tender, transfer it to a bowl with ice and carefully, remove the flesh.

3- Cut the sweet potato in small pieces and add it to the food processor with half of the water.

4- Once it is almost creamy, add the remaining ingredients and blend withthe water until reach the consistency. You may add more water if necessary.

5- Finally, serve the soup as you desire.