I made this recipe because Boy 3 had his tonsils taken out last week and there was no way I was going to let him live on popsicles alone for 2 weeks like his ENT suggested - because if one is eating popsicles, all are eating popsicles and since I don't do those high fructose corn syrup sticks anymore and 'good' popsicles are hard to find and when you do find they are super expensive and one can only make so many popsicles at a time with the limited resources one has....well, you see I could go on and on.....
Just make the soup, it will TOTALLY be worth it with or without tonsils.
And it will take you less than 30 minutes start to finish.
What you will need:
2 TBL coconut oil
1 small onion - diced
2 celery stalks
2 cloves of garlic - chopped
4 medium size sweet potatoes - peeled and cut up (I used 2 raw, and 2 that I had previously baked)
5 cups chicken broth
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 can coconut milk
A big pot
A pink plastic spatula for mixing
A stove top
An immersion blender
Melt coconut oil in the 'big pot' and toss in onions, celery and garlic and sauté for about 5 minutes.
Add the chicken stock, raw diced sweet potatoes, cinnamon and nutmeg and bring to a boil. Boil for about 15 minutes or until sweet potatoes are nice and mushy. (This is where I added my already cooked sweet potatoes.)
Remove pot from heat and blend with an immersion blender until smooth (If you don't have an immersion blender you can use a blender). Put soup back on the stovetop on low heat and add coconut milk and mix with pink spatula until nice and creamy.
Thank you Jan over at Jan's Sushi Bar for this FANTASTIC recipe!
This recipe is Whole 30 compliant and knocks it out of the ballpark!