Roasted Sweet Potato & Coconut Soup

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Ingredients085 dōTERRA DELICIOUS

  • 4 medium sweet potato
  • 2 Tbs extra virgin olive oil
  • Sea salt flakes
  • 400ml can coconut milk
  • 3 ½ cups chicken stock
  • 1 stalk lemongrass
  • 3 kaffir lime leaves
  • Dried chilli flakes
  • 1 drop of dōTERRA Ginger essential oil

 

Method

  1. Preheat oven to 220c.
  2. Place sweet potato, cut side up on a lined baking tray
  3. Drizzle with olive oil and sprinkle with salt.
  4. Cover with foil and cook until tender, roughly 1 hour, and set aside to cool.
  5. Combine the coconut, milk, stock, lemongrass, ginger essential oil and lime leaves in a large saucepan over high heat and bring to the boil. Remove from the heat.
  6. Discard the lemongrass, ginger and lime leaves before using a spoon to scoop out the flesh of each sweet potato, discarding the skins, and place in a blender.
  7. Add half the coconut mixture and blend until smooth.
  8. Cook the remaining coconut mixture in the saucepan, stirring constantly, until smooth and hot.
  9. Top with coconut milk and sprinkle with chili flakes to serve.