If you are not a fan of sweet potatoes, allow me to introduce you to white sweet potatoes. The taste is very similar to their nightshade counterparts, but without all the inflammatory properties. ย (Can I get an amen? ๐ณ) ย White sweet potatoes are fabulous in soups, and I wanted to showcase them here.
This soup will not punch you in the face. ย It is more likely to wrap you in a warm blanket, and get your fuzzy socks for you. ย It is delicate, elegant, and even slightly sweet, thanks to the delicious and nutritious leeks. ย If you are looking for something warm and comforting for your tum-tum, ladle some of this into your bowl. ย Yum! ย ๐
White Sweet Potato & Leek Soup ย ย ย ย ย ย By wendisaipkitchen.com
- 1/4 C. extra virgin olive oil
- 2 C. white sweet potatoes, peeled and diced
- 2 C. leeks, white and light green parts, sliced into half moons (about 2 lg.)
- 1/3 C. grated carrots
- 1 t. sea salt
- 1/4 t. black pepper (omit for elimination phase of AIP)
- 1/4 t. onion powder
- 1 T. arrowroot starch
- 2 C. bone broth
- 1 C. full fat coconut milk
- Slice green onions for garnish
- In a large saucepan, or soup pot, heat EVOO over medium high heat. ย Add all vegetables and sautรฉ for five minutes.
- Reduce heat to medium low. ย Cover. ย Sweat vegetables until soft, about ten minutes.
- Sprinkle with salt, pepper, and onion powder, then arrowroot starch. ย Stir to combine.
- Add bone broth and coconut milk. ย Bring heat to medium, and heat through.
- Garnish with green onions, and serve with a smile. ย ๐