Sweet Potato and Lime Soup with Coconut and Chives
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon fat (coconut oil)
  • 1 large onion, thinly sliced
  • 2 stalks celery, chopped
  • 2 plump cloves garlic, minced
  • 2½ lb orange sweet potatoes, peeled and roughly chopped
  • 3 cups chicken bone broth
  • Zest of 1 large lime
  • Juice of 2 large limes (6 tbsp)
  • 1 teaspoon Maldon sea salt
  • Swirl of coconut milk (optional)
  • Snipped chives
  1. Heat fat in a large saucepan and add onion. Sweat it gently for 6-8 minutes until softened and translucent, then add the celery and garlic and cook for a further 2-3 minutes.
  2. Add sweet potatoes to the pan, together with bone broth and lime zest and bring to a simmer.
  3. Cover and cook for 15-18 minutes until sweet potatoes are tender.
  4. Remove from heat and stir in lime juice.
  5. Working in batches, transfer soup to a blender and blend until completely smooth, making sure to leave the feeder cap open so that steam can escape and your walls remain the color they are supposed to be!
  6. Return soup to the pan and reheat if necessary. Taste and add salt, adjusting the quantity to suit your own palate.
  7. Pour into warmed bowls, swirl a little coconut milk on the top if you like, scatter over some snipped chives and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/sweet-potato-lime-soup-coconut-chives/