Low Carb Sweet Potato Soup
How to Make It
Step 1
Preheat a large saucepan over medium-high heat until hot. Add in the olive oil, then toss in thoroughly chopped and washed leeks. Then the shallots. Cook until the leeks and shallot are nicely translucent. Add 1 tsp sea salt to the leeks.
Step 2
Next, add in the sweet potatoes and another teaspoon of sea salt. Cook for 1-2 minutes.
Step 3
Add in the water and simmer for 20 minutes or until the sweet potatoes are softened. Add a bay leaf, if desired.
Step 4
Once softened, add half of the hot soup to a high-powered blender. Place the lid of the blender on and cover it with a towel (in case of any spills). Blend until smooth and place into a bowl. Repeat with the remaining soup and combine the soup back into the pot.
Step 5
Turn the soup on low to keep it hot until you are ready to serve.
Step 6
Top each bowl of soup with 2 tbsp goat’s milk and 1 tbsp each of the toasted sliced almonds. Serve immediately.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Shallot – 2 tbsp, chopped
- Leeks – 10 oz
- Sweet potato – 10 oz
- Salt, sea salt – 2 tsp
- Water – 1 qt
- Milk, goat – 0.5 cup
- Almonds, dry roasted, unsalted – 0.5 cup, chopped