Day 19

Gingered Sweet Potato and Coconut Soup

• 1c red onion, diced
• 2T toasted sesame or walnut oil
• 2 sweet potatoes, cubed
• 2c broth
• 2T minced ginger
• 2 cloves minced garlic
• 1 13.5oz can of coconut milk
• Cashews, for garnish

Cooking Directions

1. Saute the onions in the oil until they start to brown, then add the potatoes, broth, garlic, and ginger. Bring to a boil, stirring well, then cover and simmer until the potatoes are tender (about 20 minutes).
2. Add the coconut milk, then either transfer the soup to a blender or use your immersion blender to puree.
3. Simmer for 5 more minutes, and serve topped with a handful of cashews.