Sweet potato soup with chicken
of chicken filet
cut into cubes
large sweet potatoes
cut into cubes (I used the orange ones)
of ground ginger or two tablespoons of fresh ginger
of full fat coconut milk
of black pepper
Heat a frying pan and bake your chicken until done and golden. Set aside
Heat the coconut oil in a big pan and add the sweet potato cubes with the spices. Bake in the coconut for a bit before adding the coconut milk.
If it is too thick you add a bit of water.
Let it simmer for about 20 minutes or so or until the sweet potato is cooked and soft.
Puree with a stick blender. If it is too thick at this point you can add some more water. taste and season with salt and pepper
Add the chicken and serve immediately.
This recipe is from
In Simone's Kitchen