Serves 1 or 2
THIS SOUP was born out of pure need. My body was severely inflamed and I was having a serious autoimmune disease flare. I needed something (anything!) nutritious to get me through this particularly rough patch. I investigated the best ingredients that were anti-inflammatory but also very gentle on the digestion, and this soup was the result. My very aggravated body felt like it had been given a warm blanket. I made a large batch of it and drank it until I felt like me again.
1 tablespoon coconut oil
1 tablespoon olive oil
1 sweet potato, peeled and cubed
1 clove garlic, minced
¼ teaspoon grated fresh ginger
¼ teaspoon ground cloves
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Himalayan salt
3 cups filtered water or Bone Broth (here)
Heat the coconut oil and olive oil in a large saucepan over medium heat. Add the sweet potato and cook, stirring often, until softened slightly, about 10 minutes. Add the garlic, ginger, cloves, turmeric, pepper, and salt to taste and cook for 2 more minutes. Add the water or bone broth and simmer until the sweet potatoes are completely soft, about 30 minutes. Purée with an immersion blender; or remove from the heat and let cool slightly, then pour into a high-speed blender and blend until smooth. Ladle into a bowl and serve warm. Sip slowly and savor.