Thai Coconut Sweet Potato Soup

This month we decided to make a hearty sweet potato soup… and it was DELICIOUS!! It has an amazing Thai zing to switch it up from your usual soup routine.

We added steel cut oats to make it even hearty-er but you could leave them out or substitute it with rolled oats. The main difference between steel-cut oats and rolled oats is the processing. Steel-cut oats are oat groats that have been cut into two or three pieces, making it relatively unprocessed. Rolled oats are made by steaming and rolling oat groats for faster cooking… nutritionally they aren’t so different!

One of our team members and several wellness members attended the PBNSG event where Dr. Fuhrman presented. One thing he teaches is the anti-cancer foods as he cleverly calls the G.B.O.M.B.S. The G.B.O.M.B.S are Greens, Beans, Onions, Mushrooms, Berries, and Seeds! Consuming these foods daily can drastically improve the immune system and they have lots of anti-cancer effects… so eat your greens!!

Check out the recipe below for the sweet potato soup:

Ingredients:

1 Red Onion
2 large cloves of Garlic
Splash of Vegetable Broth
3 Sweet Potatoes
1 in. of Raw Ginger
2 cans of Coconut Milk
1 tbsp Paprika
1 tbsp Thyme
1 tbsp Chili Powder
1 tbsp Oregano
1 tbsp Rosemary
Juice of 1 lemon
1 Red Bell Pepper
handful of Walnuts

Directions:

1. Cut up onion and garlic, set garlic aside.
2. Add onion to a pan with some vegetable broth and saute for about 15 minutes or until cooked
3. Peel sweet potatoes and chop into chunks
4. In a separate pan add sweet potatoes to a pan, covered, and bring to a boil for about 10 to 15 minutes.
5. Drain the water from the cooked sweet potatoes
6. Add garlic to the onions and give it a stir. Then combine with sweet potatoes.
7. Cut up pepper and ginger, add in the ginger to the sweet potatoes, and set the peppers aside (you will add those to the finished product)
8. Start cooking your steel cut oats in a separate pan
9. Add 1 can of coconut milk
10. Remove from heat for a couple of minutes and once cooled use an immersion blender to blend. It should have a thick consistency
11. Add 2nd can of coconut milk and continue to blend
12. Add back to heat and continue cooking on low heat for 5 minutes
13. Add Paprika, Thyme, Chili Powder, Oregano, Rosemary (to taste)
14. Add the juice of a lemon.
15. Your soup is finished! Top with red peppers and walnuts and enjoy 🙂