1 tsp powdered ginger, or 1/2 inch peeled, grated fresh ginger
Doctor Mama says: Invest in a ginger grater. There’s nothing like the spicy, pungent flavor of fresh ginger in a recipe. It makes all the difference!
1 medium yellow onion, coarsely chopped
3 cups water
coconut milk (PhÃº Thá»‹nh Co/flickr)
1 can (13.5 ounces) coconut milk
Cilantro and lime wedges for garnish
Place coconut oil in a heavy bottomed pot and heat over medium. Add onions and cook until quite soft, about eight minutes.
Add sweet potatoes to the pot, then add water and ginger. Cook for 10 minutes, until potatoes are tender.
Transfer most of the potatoes to a blender or food processor, along with about 2 cups of liquid. Process until smooth and return to pot.
Turn heat to medium low, stir in coconut milk and heat for another minute. Add salt to taste.
Remove pot from burner and put into soup bowls. Garnish with fresh cilantro and a twist of lime. Serve with whole grain crusty bread.