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
1/2 tumeric
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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the fashionista cook
the fashionista cook 
This is exactly the kind of soup I adore. Full of flavour. Full of nutrients. An absolutely delicious creation! These were the kinds of soup we would put on the menu of our French restaurant. It was expected by our customers. We cooked for flavour that wanted you to come back for more. Bon Appetit Virginia
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Sounds like a tasty soup!
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Yes it is! Thanks! 😊
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