Before I had kids, I was known as the queen of takeout. Chinese, sushi, Thai, pizza… anything so long as I didn’t have to cook it! Once the kids came along though, I felt obligated to spend more time in the kitchen making healthy meals for them. Even so, certain foods always seemed too much work or too finicky to make at home.
Why would I make my own barbecue sauce when I can buy as many bottles as I want at the store? Why make beef bone broth at home when I can pick up a carton at the grocery store for $1.99? (What is this, Little House on the Prairie?) But over the years, as I became more experienced and more adventurous in the kitchen, I gradually came to realize that making food for my family with my own two hands and with fresh, whole ingredients I picked out myself was worth it.
For me the breakthrough was discovering that homemade soup isn’t complicated at all. I used to keep stacks of cans of condensed soup in my pantry. Not anymore. With a few fresh ingredients and 30 minutes, I learned to make amazing soups that tasted ten times better than that congealed can-shaped glop I used to serve.
Take this roasted sweet potato and coconut cream soup for instance. It’s gluten-free, dairy-free, paleo and Whole30 friendly, but most of all, it’s delicious and surprisingly easy to make.
Start by tossing some sweet potato chunks and half an onion in olive oil and roasting them until they’re soft.
Add the roasted veggies to a medium-sized pot (don’t forget to peel off the onion skin first!), add the vegetable stock and coconut milk, heat the liquid to a simmer, then transfer the contents to your blender.
Puree everything into sweet, creamy goodness.
And here it is! Delicious, homemade, velvety smooth soup with almost no work at all. Give it a try – I hope you’ll think it’s worth it too!
- 2 cups sweet potatoes, peeled and cubed
- half a sweet onion, skin on and cut in half
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups vegetable or chicken broth
- 1/2 cup unsweetened full-fat coconut milk
- 2 teaspoons lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- Preheat oven to 400 degrees.
- Toss sweet potatoes and onion in olive oil and place on a single layer on parchment paper lined baking sheet. Bake for 30 minutes.
- Peel skin off onion and add all ingredients into a medium pot on the stove. Bring to a simmer over low-medium heat.
- Once heated through, transfer contents to blender and puree until smooth.
- Garnish with cilantro or a swirl of coconut milk.