Wishing everyone a wonderful Thanksgiving!
This soup was spicy, sweet and delicious. This recipe was is for 2 servings, so I had to double it. It also noted that the potato skins can be added but, it will change the color of the soup. I discarded the skins and used heavy cream in instead of coconut milk since to make it more decadent. Also no one in my family likes it but me.
2 cups of vegetable broth
1/2 inch piece of gingerroot, peeled and chopped
1/4 cup of heavy cow’s cream or coconut milk
1 medium size or 2 small sweet potatoes or 2 cups skin optional
dash of nutmeg
dash of salt and pepper, optional (I did use)
2 tsp of ghee (clarified butter) found in Whole Foods
extra cream or coconut milk for garnish
I baked the potatoes at 400F for an hour on a cookie sheet lined with foil…
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