Fall weather is made for soups, and this Sweet Potato Soup has all the earthiness and heartiness that you are looking for, while packed with nutritional goodness. It’s the coconut milk in this recipe that gives the sweet potato roundness and a velvet quality. It’s an aromatic combination that your kitchen will love. To add some zest to your bowl, try a sprinkling of Dukkah. It’s a Middle Eastern spice/herb/nut blend. You may find pre-made versions of Dukkah
or make your own, as I did HERE. My version is made with toasted hazelnuts, coriander, anise, purple basil, poppy seeds and pine nuts. A dusting is all it takes to add yet another layer of depth and delight to this dish. By the way- dukkah is great on a lot of things- it may be the best thing after your bottle of sriracha, or in our house, tabasco. It’s a way to add some zing without the heat. What’s your favorite cool weather soup? 
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 teaspoons ground coriander
- 3 medium/large sweet potatoes, peeled and chopped
- 4 cup chicken broth
- 2 tablespoons honey
- 1 14oz can low fat coconut milk
- 3 oz feta cheese, crumbled
- 4 tablespoons Dukkah
Instructions
In a large pot, warm the oil over medium head and add the onions and garlic and gently cook for 2-3 minutes until softened. Add the coriander and cook for another 2 minutes.
Add the sweet potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
Add the honey and the coconut milk. Using a stick blender or regular blender, puree the soup until velvety smooth.
Serve with a sprinkling of feta and dukkah on top.
Notes
You may find my recipe for dukkah here:http://www.astackofdishes.com/making-dukkah/