By adminDirections
11. In a large pot heat coconut oil, saute sweet potato for 10 minutes. Add celery and onions and cook until soft (about 8 minutes). Add garlic and cook for 1 more minute. Add ginger, turmeric, cayenne, curry, and cumin. Cook for 30 seconds or until the spices are fragrant.
22. Add bay leaves, banana, broth, salt. Bring to a boil, reduce heat to a simmer and cook for 30 minutes.
33. Process soup in a blender until smooth. Be very careful when blending hot soup as it can come out of the blender if you are not careful. Never fill the blender container more than half way. Always start blending on the lowest speed, and cover the blender with a thick kitchen towel which you hold to the top of the blender.
44. Just before serving, mix miso in warm water to make a paste. Add to soup and stir. Make sure not to boil miso….
55. Serve soup with Kale/Cilantro Pesto. (*See Recipe)
Ingredients
3 1/2 pounds sweet potatoes, cleaned and chopped into 1” pieces (do not peel)
3 Tablespoons coconut oil or grape seed oil
2 medium onions, sliced thinly (about 2 cups)
1/8 teaspoon cayenne pepper (you can always add more if you want it spicier)
- 8 cups low-sodium, chicken broth or vegetable broth
- 1 tablespoons of miso mixed in 2 tablespoons warm water (optional)