Sweet Potato Coconut Soup
Natural sweetness that reads clearly even through altered taste receptors, carried in coconut milk that helps absorb every carotenoid.
Gentle for metallic taste, a sore mouth, low appetite.
Ingredients
- 2 large sweet potatoes, cubed
- 1 yellow onion, diced
- 1 Tbsp fresh ginger, grated
- 1 can full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 Tbsp extra virgin olive oil
How to make it
- Soften the onion and ginger in the oil.
- Add sweet potato and broth; simmer 20 minutes until tender.
- Blend with the coconut milk until silky.
- Serve warm, in a small bowl first.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.