Monday, March 6, 2017

Blender Sweet Potato Soup...with Crunchy Potato Scoops!

I saw a meal on You Tube that made my mouth water! 
Ellen Fisher (from Mango Island Mamma) and her family were having a delicious supper of yam soup with potato "dippers".  She did not share exact ingredients...so I used some food I had on hand to try and create something similar.  It was a total success!
The soup ingredients produced one large bowl of soup.
Adjust amounts if you want more soup...which I'm sure you will!
The potato "scoops" were shared with Mr. Fozo :)
 
Yum!
 
First things first...get those taters in the oven :)
*Thin slice 2 russet potatoes...skins on...and place them in a bowl.
*Lightly coat each slice (front and back) with coconut oil...
and season both sides with sea salt & pepper.
*Place the potato slices on a baking sheet lined with parchment paper.
(Don't overlap the taters.)
*Bake in a 375 degree oven for 10 minutes...turn and bake another 10-15 minutes.
*The potatoes should be crispy on the outside and soft on the inside.
 
Warning...these are addictive!
 
Now for the Soup!!
I placed the following ingredients into my trusty Vitamix blender...
 
*1 medium-sized baked sweet potato, skin removed, cut into chunks
*2 medium-sized steamed carrots, cut into chunks prior to steaming
*1 tablespoon of coconut manna 
(dried coconut flesh)
*1/2 cup of chicken or vegetable broth
*1/4 cup of diced sweet onion, sautéed in 1/2 tablespoon of coconut oil
*water to achieve desired consistency
(I like my soup thick, so I added about 1/2 cup.)
 
A buzz of the blender...and I have thick, delicious sweet potato soup!
 
I will definitely create this meal again...soon :)