The temperatures in Boston are brutal today! We were hit with another snow storm (albeit I think it turned out to be better than expected), and thus I am working from home this Friday.
Since it is the third day of the new year, I thought I was overdue for a detox and decided to make some soup. The recipe comes from Zuzka Light’s website, with some minor tweaks of my own. I recommend going for a smaller sweet potato and adding some water if the soup turns out to be too thick.
I also want to share a trick that I learned from a Rachel Ray’s show a while ago. When you buy fresh ginger, peel it, wrap it in plastic and stick it into the freezer. There will be no waste from leftover ginger going bad in the fridge or from grating fresh ginger (those stubborn parts that you end up throwing away).
- 1 (14 oz) can light coconut milk
- 1 1/2 cup whole milk
- 1 large sweet potato
- 1/2 (14 oz) can chickpeas (garbanzo beans)
- 1 Tbsp freshly grated ginger
- Tbsp of Z-Spice Mix (recipe below)
- 1 large sweet onion, thinly sliced
- 2 Tbsp unsweetened flaked coconut
- 2 Tbsp fresh lemon juice (approximately juice of 1/2 large lemon)
- 1 1/2 Tbsp coconut oil, divided
- kosher salt to taste
- fresh chopped cilantro or parsley for garnish
- 1 Tbsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
In a medium saucepan, heat 1/2 tablespoon coconut oil, add the spice mix and grated ginger and cook for a minute or two. Add coconut milk, whole milk, chopped sweet potato, some salt and bring to a boil. Reduce heat, cover and cook until the potatoes are soft, about 8 minutes.
Meanwhile, heat the remaining coconut oil in a medium size skillet and sauté the onions on medium-high until they start to brown. Reduce the heat to medium and cook for about 8 more minutes or until the onions are caramelized. Stir in the coconut flakes and cook for another minute. Remove from heat and set aside.
Once the potatoes are cooked, mix in lemon juice and half the amount of chickpeas. Blend until smooth with an immersion blender (or in a blender bowl). Stir in the rest of the chickpeas and half the amount of caramelized onions with flaked coconut and heat through. Taste and adjust the seasoning if needed.
Ladle soup into bowls and garnish with fresh cilantro and the rest of the caramelized onions with coconut flakes.