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. I then shut off the oven and left them there till I was ready to make the soup.
Warm the broth, chopped gingerroot, and cream or milk in a medium sized pan on medium high heat. Add the potatoes and spices. Add the salt and pepper if using and the ghee. Simmer till the mixture boils. Remove from heat and using a hand blender process to a smooth consistency.