Sweet Potato Orange Soup

So my Homeboy Eric, Owner and Coach at Boombox Crossfit asked me to come up with a recipe for him and the awesome members of his gym.  Well knowing how much they all kick ass there everyday, I couldn’t think of anything better than a post workout recovery meal that could be made ahead of time and frozen or refrigerated and grabbed to go.  So that’s where I came up with this one.  And I was so happy to nail it on the first try because it was a total guessing game, haha.  Just goes to prove what I always tell everyone intimidated by cooking is true, just take risks and realize the worst thing that can happen is you have to stomach some not great food and not make the same mistake again.  But the day goes on, the food gets eaten or remade and it always gets better.  So get out there and take some risks, cook something new in bacon fat, add something off the wall to your food, incorporate a never before tried dish into your meal plans.  Pretty much what I am saying is get out of your comfort zone and live on the edge a little.  This paleo journey is only going to be as boring as you make it, so spice it up.  I won’t keep you any longer but I really hope you all enjoy this pie.  And if you do, please leave me some comments so I know.

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5.0 from 1 reviews
Sweet Potato Orange Soup for Boombox Crossfit
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 large sweet potatoes, mine were 1 pound a piece
  • 2 carrots, peeled and sliced thin
  • 1 celery stalk, sliced thin
  • 1 orange, zested and juiced, should get you 1/2 cup fresh juice
  • 2 tablespoon bacon fat, melted
  • 2 sprigs of fresh thyme
  • 2 cups of chicken stock
  • sea salt to taste
  • coconut milk (optional in soup, and used to garnish)
Instructions
  1. Preheat your oven to 425 Degrees Fahrenheit, poke holes in your sweet potatoes with a fork and place on aluminum foil in your oven for ~45-60 minutes or until your sweet potatoes are cooked through and able to pierce with a fork
  2. Preheat your 3 quart sauce pan over medium heat and add your bacon fat
  3. Add your carrots, celery, thyme, and sea salt to your bacon fat and cover, reduce heat to low and let your veggies steam in the bacon fat until your veggies are soft
  4. Your sweet potatoes should be done now, scrape out all the flesh of the potato and add to your pan as well as your chicken stock and orange zest
  5. Cover and keeping heat on low let simmer for 15-20 minutes
  6. Stir in your orange juice and then using a blender or your immersion blender make the soup happen
  7. If you would like your soup creamy, add between 1/2 - 1 Cup full fat coconut milk and mix well
  8. Transfer your soup to a serving bowl, sprinkle with some fresh thyme leaves and top with some coconut milk
  9. Enjoy

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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15 Comments

  1. Looks awesome! Could you use this recipe and substitute Butternut Squash or Pumpkin? Or do you have any recipes for those kinds of soups?

  2. Oooh my girls and I could TOTALLY make this for a summer lunch! And as it turns out we have a couple of sweet potatoes on the counter and a couple of carrots in the garden ready to harvest…..

  3. this looks awesome! will definitely be making it soon.

    random question: if i were to click on one of the featured items (such as the immersion blender), do you only get a percentage if i buy the new product, or do you still get a percentage if i buy used/refurbished? i’m willing to pay a few bucks more to support ya, but just wanted to double check!

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