Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall.
1 tablespoon olive oil
1 cup chopped onion
2 pounds sweet potatoes, peeled and cubed
1 tablespoon minced peeled fresh ginger
4 1/2 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 teaspoon crushed red pepper
6 tablespoons unsweetened coconut flakes, toasted
6 tablespoons pumpkinseed kernels, toasted
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.
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