Sweet Potato Coconut Soup
This vegan and gluten-free soup is perfectly substantial and can be served any time of the year.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Use chicken stock if you are not following a vegetarian or vegan diet.
To toast shredded coconut, spread it on an unoiled baking sheet and toast at 350 degrees F (175 degrees C) in a standard oven or a toaster oven for 2 to 3 minutes, or until slightly browned.
Feel free to use grated orange peel in place of lemon zest, orange juice instead of pineapple j juice, and lemon juice in place of lime juice, and scallions in place of cilantro.
Nutrition Facts
Per Serving:
265 calories; protein 3.7g; carbohydrates 30.5g; fat 14.6g; sodium 502.7mg. Full Nutrition