All food is medicine--but there is something about soup that feels more blatantly medicinal to me. When I make a soup, I really intuit all ingredients based upon what is needed in the moment.
This particular soup is light & nourishing. I really just wanted a simple coconut milk soup that allowed the flavors of the star ingredients to peek through without too much spice in the mix. I enjoy this soup best when accompanied by some lightly salted brown rice on the side...
Sweet Potato & Spinach Coconut Milk Soup (Gluten Free, Vegan)
3 tbs coconut oil
2 cloves garlic, minced
2 cups sweet potato, cubed (I used frozen, fresh will work too)
1/2 tsp cayenne
1/2 tsp nutmeg
1 tsp turmeric
1/2 tsp freshly ground pepper
1 1/2 tsp coarse sea salt
1 tsp apple cider vinegar
4 cups water
2 cups spinach, fresh
2 cups coconut milk
1 tbs coconut sugar
In a large pot, heat oil over medium heat. Add garlic, sweet potatoes, spices. Cook a few minutes while stirring.
Add vinegar & water and turn heat to high until boiling. Reduce to a high simmer. Cook 30 minutes.
Stir in spinach, coconut milk, & sugar. Cook for 5 minutes more on high heat. Turn off heat, cover, and let sit for a few minutes before serving.
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