1 (15 oz) can unsalted cannellini beans, rinsed and drained
1/2 tsp crushed red pepper
6 tbsp unsweetened coconut flakes, toasted
6 tbsp pumpkinseed kernels, toasted
Instructions
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes.
Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper.
Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.
Originally Submitted
12/14/2016
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