Prep Time: 15 min | Cook Time: 25 min | Yield: 4 servings

Ingredients

• 1/2 cup olive oil
• 3 cloves garlic: 2 thinly sliced, 1 minced
• 1 shallot, thinly sliced
• 1 tablespoons minced fresh ginger
• 4 cups Chicken Bone Broth
• 2 sweet potatoes (10-12 ounces each), peeled and cut into 1-inch chunks
• 1/2 cup canned coconut milk, well stirred
• Juice of 1/2 lime
• 1/4 teaspoon Celtic or pink Himalayan salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 Hass avocado, pitted, peeled, and chopped
• 2 tablespoons chopped fresh cilantro 

Directions:

In a large pot, heat the oil over medium heat until shimmering. Add half of the sliced garlic and fry until the edges are golden, 45-60 seconds. Remove with a slotted spoon to a paper towel. Repeat with the remaining sliced garlic.

Pour out all but 1 tablespoon of the oil from the pot and return the pot to medium heat. Add the shallot, ginger, and minced garlic and cook, stirring frequently, until softened, 5 minutes. Add the broth and sweet potatoes and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are tender when pierced with a knife, 15-20 minutes. 

With an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a stand blender, then return to the pot.) Stir in the coconut milk, lime juice, salt, and pepper flakes. Heat through and taste to adjust for seasoning, if necessary. 

To serve, divide the soup among 4 bowls. Top each serving with avocado, cilantro, and crispy fried garlic.

Tip: Peeled butternut squash makes a delicious substitute for sweet potatoes.

Have a Whole Foods Market in your neighborhood? Grab some ready-to-drink Dr. Kellyann Bone Broth right there!