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Flavorful Curried Sweet Potato Soup

Curried Sweet Potato Soup

Last time, I shared the 10 Ways to Not Let the Holidays Derail Your Diet. One of my favorite tips is number 5, bring alkaline-rich foods to holiday events.

 

So today, I’m sharing a great recipe to do exactly that, flavorful and rich curried sweet potato soup. It makes a great addition to a festive table, travels and reheats easily, and even the kids will be coming back for seconds.

 

But even better, it’s full of healthy, alkaline ingredients and might just inspire others around the table to start eating healthier if it can taste this good!

 

My family and I will eat this a few times over the next few weeks because it’s kind of addicting at this time of year. In fact, it’s easy to double the recipe and freeze or refrigerate half for another time.

 

I hope you’ll try it and let me know what you think when you do.

 

CURRIED SWEET POTATO SOUP
Serves 4

 

 

Sweet Potato

INGREDIENTS


1 tbsp. coconut oil
1 ½ inch piece of ginger, sliced and crushed
4 cloves garlic, minced
Zest and juice of one lime
2 tsp. curry
3 sweet potatoes, peel removed, and cut into 1 inch pieces
1 15 ounce can of full fat coconut milk (organic preferred – I use Native Forest)
2 cups filtered water
½ bunch cilantro, chopped

 

DIRECTIONS


Heat coconut oil in a large saucepan over medium heat.

 

Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes.

 

Add curry and cook until fragrant – about 1 minute.

 

Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.

 

Turn off heat and leave on stove for ½ hour to allow flavors to meld.

 

Puree soup in blender or food processor. Garnish with chopped cilantro and
lime juice.

 

Enjoy!

 

This is one of more than 100 recipes from my Fall GET OFF YOUR ACID 7-Day Cleanse recipe book. If you want tons of ideas, shopping lists, tips and more recipes, get yours today!

 

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