Batata, camote, boniato, papa dulce… There are so many names for the beautiful sweet potato and just as many health benefits. This tuber is rich in iron, magnesium, potassium, vitamins B6, C and D. Eating them regularly strengthens the immune system, provides anti-stress minerals and boosts collagen production making for healthier skin. What I love most is that it is an indigenous food native to the Americas. Archeologists studying Peru traced it back to 8,000 BC. We have literally been eating camote for thousands of years.
What’s not to love?! This sweet potato soup is creamy, comforting and easy to make. All you need is a good blender, some complimentary toppings or a good crusty bread. I topped mine with a mix of herbs, garlic croutons and cashew crema from the Decolonize Your Diet cookbook. You should top yours with whatever appeals to your palate.
2 large sweet potatoes peeled and boiled until soft
1/2 large yellow or white onion diced
1 large clove of garlic minced
1 can of coconut milk
2 teaspoons of cinnamon
1 tablespoon of cumin
2 tablespoons of maple syrup
Salt to taste
2 tablespoons of fresh squeezed lime juice
Handful of fresh herbs- thyme, parsley, cilantro, mint, tarragon
Sauté the onion and garlic until almost soft. Add the cumin, cinnamon and maple syrup until onions are covered in the ingredients. Immediately add coconut milk. Add your preferred salt preference at this point. Cook until the milk is just warm and all spices are mixed into the liquid. Take off the burner and let cool. Cut the sweet potatoes into chunks and add to blender. Add the coconut liquid and blend until it reaches a pureed consistency. If it’s too thick add a bit of water and blend again. When it reaches the desired consistency pour it into a soup pot and warm until it’s about to boil. Add lime juice and salt to taste. Serve with fresh herbs, homemade garlic croutons and cashew crema from Decolonize your Diet cookbook.
Serves 3 people if using large soup bowls or 4 people if using smaller cereal size bowls.