Roasted Sweet Potato & Coconut Milk Soup with Fried Sage

This delicious sweet potato based recipe is a perfect for fall. Enjoy as dinner or as a side with lunch. This recipes if gluten-free, paleo, dairy-free and vegetarian.

From wiki:
Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B₅, vitamin B₆ and manganese (table).^[37] When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (right table).^[38][39]

The Center for Science in the Public Interest ranked the nutritional value of sweet potatoes as highest among several other foods.^[40]

Sweet potato varieties with dark orange flesh have more beta-carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that children eating beta-carotene enriched sweet potatoes suffered less vitamin A deficiency than those not consuming as much beta-carotene.^[41]

This recipe was contributed by Maya Nahra.

Roasted Sweet Potato & Coconut Milk Soup with Fried Sage

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Course Main Dish, Soup

Servings 2 Serving

Ingredients

  

• 3 1/2 Lbs Organic sweet potatoes Peeled and quartered
• 1 Can Coconut milk
• 3-4 Cups Homemade or high quality chicken stock
• 1 Bunch Fresh sage
• 4 Cloves garlic Peeled and minced
• 3 Large Shallots Peeled and chopped
• Extra virgin olive oil
• Unrefined sea salt
• Cayenne pepper
• Freshly ground black pepper