Sweet Potato and Coconut Soup with Za’atar GF Crackers
Servings
8 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion coarsely chopped
- 3 large sweet potatoes peeled and cut into chunks (about 2 1/2 pounds)
- 2 large carrots peeled and cut into chunks (about 1 pound)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 1-quart container vegetable broth
- 1 14-ounce can coconut milk
- 16 Gluten Free Crackers
- Olive oil cooking spray
- 1 teaspoon Jamie Geller Za'atar
Instructions
- Heat olive oil in a medium stockpot over medium-high heat.
- Sauté onions until translucent, about 10 minutes, stirring often.
- Add sweet potatoes, carrots, cumin, salt and pepper and sauté for 1 to 2 minutes.
- Add Manischewitz All Natural Vegetable Broth and bring to a boil. Cover and simmer on low for 30-45 minutes or until vegetables are tender.
- Remove from heat and using an immersion or standing blender carefully puree soup until smooth and creamy or to desired consistency.
- Mix in coconut milk and return to heat to heat through.
- Season to taste with additional salt and pepper.
- Serve warm with Za’atar Gluten Free Cracker Croutons.
- For Za’atar Gluten Free Cracker Croutons:
- Place crackers in a single layer on a baking sheet lined with parchment paper.
- Spray with olive oil and sprinkle with za’atar.
- Broil on low for about 90 seconds.