Recipe By: Jessica K. Black, N.D.
Category: Soups & Stews
This Recipe Makes: 4 Serving(s)

This is a great soup to make ahead of time and freeze in portion sizes for later use.

What you’ll need
2 large sweet potatoes or yams, cut into chunks (can also use 3 small)1 med onion, diced5 med garlic cloves, minced1 tbsp. organic cold-pressed olive oil1 can organic chicken broth (15 ounce can)1/4 cup milk substitute such as rice milk, or water1 tsp. wheat-free tamari1/2 tsp. grated fresh ginger1 tsp. thyme (or more if you desire)1 dash sea salt and pepper to taste

Step 1
Steam the yams or sweet potatoes until they are soft. This can take up to 40 minutes. Saute the garlic and onions in olive oil until the onions are soft and translucent; set aside until potatoes are finished.
Step 2
Once the potatoes are cooked, allow them to cool slightly. Place all ingredients except the milk substitute in the blender, and blend.
Step 3
Gradually add the milk substitute until soup has reached desired consistency. Serve immediately while still warm.
Step 4
SUBSTITUTIONS: Using water instead of milk substitute won’t make much difference in taste in this recipe.