Sweet Potato Ginger Soup & Autumn Plans!

It's getting to be that time of year where we're craving hearty soups, and chewy soft breads...Unfortunately, for the pursuer of health and wellness, this season can be deadly with sweets and treats. That's where I come in! I'm going to be doing a bit of an expo on "legal" breads, pies, and soups! All the recipes will be cut and dry and relatively easy to put together!
We'll go in groups of three (Soup, Bread, Sweets) a week for three weeks and we're starting this week with Sweet Potato Ginger Soup! 

Sweet Potato Ginger Soup

Ingredients:

• ·         ½ cup Butter
• ·         2 inch chunk of Ginger
• ·         3 cloves of Garlic
• ·         4 Scallion
• ·         1 large Onion
• ·         5 cups peeled and chunked Sweet Potato
• ·         4 cups Organic Free Range Chicken Stock
• ·         1 tablespoon Cinnamon (or to taste)
• ·         1 ½ cups Coconut Milk
• ·         2 tablespoons Honey
• ·         Cayenne (optional)

1. In large soup pot, melt butter over medium heat. 
2. Add chopped ginger, garlic, scallion, and onion to butter and brown. 
3. Add potatoes and chicken stock and let simmer until potatoes are tender (about 20 minutes). 
4. Add cinnamon, salt and pepper to taste. 
5. Puree liquid in blender or in emulsifier and then add coconut milk and honey.
   
   Heat up or eat cold, top with a sprinkle of cayenne if desired. Melt raw cheddar cheese on top for an added treat!

Serves 6 to 8!