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One my favorite things to do is to take a recipe that I have been using for a while and give it a tweak to create something even more special. I've taken my business as usual sweet potato soup and added some uber health-supportive coconut milk and turmeric for a soup that would be a welcome addition to Thanksgiving dinner.

3 cups chopped sweet potato, about 3-inch pieces
1 tablespoon ground cinnamon
2 teaspoons freshly ground nutmeg, separated
1/2 cup coconut or olive oil, separated
2 large shallots,chopped (3/4 cup)
1 cinnamon stick
1 bay leaf
1 sprig fresh thyme
1 2-inch piece ginger, peeled
1/2 teaspoon turmeric
1 -15oz can coconut milk
4 cups vegetable stock or low sodium broth
1 tablespoon maple syrup
zest of half a small orange or tangerine
dried unsweetened shredded coconut

Preheat oven to 400.
  1. Mix sweet potato, 1/4 cup oil, ground cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon each of salt and pepper until equally coated. Place on a baking pan and roast for 20 minutes. To ensure proper roasting, make sure potatoes are laid out in a single layer, and use another pan if necessary.
  2. Meanwhile, saute shallot in remaining oil along with the cinnamon stick, bay leaf, thyme, remaining nutmeg, ginger, turmeric and 1 teaspoon each, salt and pepper over low-/medium heat in a deep soup pot. Stir occasionally.
  3. Once shallot is soft and translucent (about 5-8 minutes) add coconut milk and vegetable stock, and bring to a boil covered. Shut off heat. 
  4. Once the potatoes are done, add them to the soup pot and turn heat back on. Bring back to a boil, then immediately turn down heat to lowest setting, and let simmer for 25-30 minutes covered.
  5. The potatoes should be very soft. Remove cinnamon stick, bay leaf, thyme sprig and ginger. Add orange zest and maple syrup, and adjust salt and pepper to taste.
  6. To have a chunkier soup, serve as is, or carefully puree in blender in batches. Top with shredded coconut before serving.
 


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