Sweet potato, carrot, coconut and chicken soup not only tastes amazing, it’s a cancer-fighting machine.
For those of you on a diet with concerns about the ingredient list, allow me to dispel some myths (italicized, and best read in a valley-girl accent).
Oh, I don’t eat potatoes, they have carbs, and carbs will make me fat.
Not all carbs are created equal. If you over-consume processed carbohydrates, you will not see the results you are hoping for in your body; however, whole potatoes are unprocessed, extremely nutrient-dense, and sweet potatoes, in particular, rank the lowest on the glycemic index.
Sweet potatoes are nutritional rockstars, and they’re a potato you should say yes to – assuming you aren’t coating them in butter, marshmallows, or any other ingredient that turns them into candy. That’s like adding a candy bar to your oatmeal.
I heard carrots are like sugar sticks with orange food coloring.
Carrots get a bad rap because they’re a starchy vegetable. Do they have carbohydrates and sugars, yes, but they are all natural, and hold a lot of awesome nutritional wealth that is absolutely worth it in the right portion sizes. The energy boost and fat-fighting properties of carrots cancel out the carbohydrates.
Horses are smart to go for these orange sticks, and you should follow suit. You’ll get vitamins A, K, C, and B6, beta-carotene (for healthy eyes, and cancer fighting power), potassium (fight off the muscle cramps you’ve been experiencing in your workouts), calcium, and more. Besides, natural sugars don’t act the same in your body as refined sugar, and Mother Nature uses more reasonable amounts per serving size than candy companies.
Coconut milk has fat, so I can’t have that either. No fat. No carbs. No sugar.
The fat in coconut milk is not the same as the fat in your french fries.
Although it should still be enjoyed in moderation, the fat in coconut milk is actually good for you. It helps your skin stay elastic. Coconut milk is also high in phosphorus, iron, magnesium, fiber, zinc, potassium and vitamin C.
The bottom line: You should eat all “real” food in moderation. Don’t eat something that’s processed simply because it claims to have less fat or carbohydrates. If your body can’t easily recognize an ingredient, it doesn’t know how to use it, and it will get pushed to the side to live in your problem areas and cause your body to run less efficiently. Choose unprocessed food, and eat the appropriate portion size.
- If you’re a vegetarian, this soup is great without the chicken, too.
- You can skip a cooking step by using a store-bought rotisserie chicken.
- If you like a little kick, add a bit of cayenne with the other spices. You’ll feel nice and toasty after a bowl of this goodness.
Sweet potato, carrot, coconut and chicken soup
- 2 Tbsp coconut oil or real butter
- 1 onion, chopped
- 1 sweet potato, peeled and chopped
- 1/2 cup carrots, chopped
- 1 cup chicken/vegetable broth
- 1/2 cup orange juice (fresh squeezed or not from concentrate)
- 1 tsp cinnamon
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp ginger
- 1 tsp chili powder
- 1 cup of coconut milk
- 1 Tbsp olive oil
- 1 pkg (about 6) chicken tenderloins, cut into chunks
- Arugula for garnish (A green that serves as your pepper!)
Cook chicken in olive oil and set to the side.
Saute onion in 1 Tbsp coconut oil/butter over medium heat until soft. Add carrots, potato, and second Tbsp coconut oil/butter. Cook, stirring frequently, for 5 minutes. Add orange juice, salt, spices, and half of the chicken broth, and bring to a simmer. Simmer until potatoes and carrots begin to soften (about 8 minutes), then process until you reach desired smoothness. Add processed soup back to pot and add remaining broth and coconut milk. Stir and simmer for 5 minutes.
Add chicken to soup and heat through. Serve topped with arugula. Enjoy!
I try to use almost everything I have in the pantry and refrigerator before I head to the store. I do it partly for the challenge, and partly because I don’t always feel like going to the store. This process has turned out all kinds of food combinations I wouldn’t ordinarily mix, but it also keeps me from churning out the same old dishes all the time.
Yesterday I found myself with one sweet potato (lots of nutritious bang for your buck – they should have a label that reads, “eat me”), a package of light Hillshire Farm (Go meat!) sausage, and white northern beans. Also on hand (because I always need them) was onion, garlic, canned tomatoes, chicken broth, and, of course, a plethora of seasonings. Since I’m writing about it, you have already guessed that the result was delicious.
A few notes about this dish before we get to the recipe:
- Don’t add salt. Between the sausage and the canned beans and tomatoes, you don’t need it.
- Don’t serve it over rice or pasta. You wouldn’t serve mashed potatoes that way, so don’t serve sweet potato stew that way.
- You could also make this in the slow cooker.
- I don’t have a photo because we were really hungry from smelling it, and we ate too fast for my shutter.
Sweet potato, sausage and white bean stew
- 1 Tbsp olive oil
- 1 small onion, chopped
- 1 pkg. light smoked sausage
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1 tsp crushed red pepper
- 1 tsp dried basil (or a handful of the fresh stuff if you’ve got it handy)
- 1 sweet potato, peeled and chopped (1 inch chunks work)
- 1 can of whole tomatoes
- 1 can white great northern/cannellini beans (drained)
- 2/3 cup chicken broth
In a large skillet, heat olive oil. Add onion, cook for 3 minutes, then add sausage and garlic. Cook another 3 minutes and add potato and seasonings. Cook 3 minutes, stirring well, then add tomatoes and stir/smash to blend. Finally, add beans. Cover and cook for 20-30 mins, adding chicken broth as needed too keep it from getting to thick and sticking to the skillet.