Sweet Potato and Lime Soup with Coconut and Chives

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It’s funny how food can stir up emotions. Whenever I eat clams and octopus I am immediately transported back to Positano on Italy’s Amalfi coast, where my husband and I ate a memorable plateful under the shade of a large parasol overlooking the shimmering azure blue Mediterranean Sea.

When I pick over a crab I think of all the lazy Sunday afternoons I have spent with friends in the Channel Islands, where I lived for four unforgettable years. Eating a healthy, warming bowl of soup reminds me so much of my childhood when we regularly tucked into various creations that my Mum came up with as she emptied out the fridge. She liked her bowlful completely smooth, so our portions were ladled out first because we preferred them ‘lumpy’ (so we could see all the bits and pieces we were about to spoon into our mouths) and the rest would go into the blender.

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For me, soup most definitely evokes a sense of comfort and security, the equivalent of an over-sized fleece-lined blanket in that large steaming bowl. Does this resonate with you at all, I wonder?

Now with my own family, the relationship with soup has been reignited. Our children vehemently refused it in their younger years, claiming it was a non-meal, and too many rejected bowls meant soup became redundant in our household. The AIP, however, has put soup right back on the menu and this time everyone is loving it. Hurrah — bring on that fleece blanket!

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5.0 from 3 reviews
Sweet Potato and Lime Soup with Coconut and Chives
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  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.

 

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

12 comments

  • Ashley Deaner says

    We just bought your book and in the first weeks of the elimination diet. Love it. These simple soups taste so good and are easy to prepare, but they never keep me full, I’ll be hungry in an hour without more protein or fat. What do you recommend? I would like something more creative or realistic than “eat a meat patty/ shredded meat” like we rely on for breakfast.

    Second, on a related note: we buy our meat in bulk from local ranchers. W/o eggs as our breakfast staple and nuts for snacks we’re plowing through our meat stores. We ate 80% paleo before and ate a normal amount of meat, but with this diet we are almost doubling our consumption to stay full. Thank you for the chapter on breakfasts in your book, but I am looking for more guidance on staying full and the amount of meat to eat.

    • Mickey Trescott says

      Hi Ashley! A couple recommendations–if you aren’t satiated by veggie soups, make sure you are adding at least some protein and a lot of fat. That could be adding some extra coconut milk, a solid fat like coconut oil, duck fat, or tallow, or a plant fat like avocado. You can also pick a recipe that includes more protein, like my two “chili” recipes.

      AIP is not meant to be crazy on the meat–while it is individual how much meat each person feel good on, it sounds like you are relying too much on meat and need to seriously up the vegetable consumption. Try veggies with lots of fiber, like kale and cabbage, and cook them in plenty of compliant fat. Fat controls satiety by slowing gastric emptying–the time it takes for food to move on to the next stage of digestion. I’d try a combo of these things and see if it works for you!

    • Janell says

      This was by far one of my favorite soups! Super tasty!

  • Tammy says

    This soup was amazing! Very full of flavor and the lime gave it such a nice zing 🙂 I added little grass fed meatballs to it and it was super filling. Thanks for the recipe Kate!!

    • Glad you liked it and great idea to add the meatballs Tammy, I’ll have to do that next time!

  • Tammy says

    Forgot to give it 5 stars!!

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  • Sofia says

    Do you think I’d still be good if I used beef bone broth instead of chicken?

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