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Sweet Potato Orange Soup - Lunch Version

4 Servings Recipe By

Ingredients

  • 2 tablespoons Bacon Fat
  • 1 1/2 cups slice Carrot
  • 1/2 cups slice Celery
  • 2 individual Thyme, Fresh
  • 1/4 teaspoons Sea Salt
  • 2 medium cook Sweet Potato
  • 2 cups Chicken Broth/Stock
  • 2 tablespoons zest Orange
  • 1/2 cups juice Orange
  • 1/2 cups Coconut Milk, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 226 Calories
  • 13g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 9mg Cholesterol
  • 611mg Sodium
  • 25g Total Carb
  • 3g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 3g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Civilized Caveman Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large saucepan over medium heat, add bacon fat.
  2. Add in carrots, celery, thyme and sea salt and saute until soft.
  3. Scrape out flesh of sweet potato and add to pan, along with chicken stock and orange zest.
  4. Turn heat to low and cook for 15-20 minutes.
  5. Stir in orange juice.
  6. Blend with immersion blender.
  7. Stir in coconut milk.
  8. Allow to cool.
  9. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated.