This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients
1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper
1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.
Original recipe cred Naturally Nourished (page 43)