Sweet Potato Soup and Fall Biscuits

Today my husband had to go to the dentist and ended up having to get some things done to his poor sensitive teeth. So, when he came home one side of his face and mouth was completely numb and his teeth were sore. Which leads me to tonight's creation: yummy fall-ish tasting soup and biscuits. Oh and it doesn't hurt that today was extra crisp and cool outside. Perfect soup weather combination.



Sweet Potato Coconut Soup

Ingredients:

2 medium size sweet potatoes (peeled and chopped)
1 can lite coconut milk
1 cup chicken broth (or veggie)
1 zucchini (chopped)
1 cup chopped fresh cilantro
1 medium onion (chopped)
2 cloves of garlic (chopped)
1/2 tsp fresh black pepper
1/2 tsp sea salt (you can put more in if you want, but I don't like too much salt)
2 tsp medium curry powder
1/2 tsp cumin
1 tsp crushed red pepper flakes
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp coconut oil


Directions:

In a medium size soup pot heat the stove to medium heat and add in the coconut oil, onions, and garlic. Then add the sweet potatoes and spices. Stir and sauté  the veggies and the spices together. Then add the coconut milk, broth, and a little water if the coconut milk and broth do not cover the veggies completely. Stir and cover. Let the pot simmer for about 10 minutes. Then add in the chopped cilantro and zucchini. Cover and let simmer (on low heat) for another 10 minutes. Spoon into serving bowls and let stand for a few minutes to cool down before eating :)

 

Fall Spice Biscuits 

Preheat oven to 375 F , grease or place parchment paper on 1 baking sheet, makes 10 biscuits

Ingredients:

2 cups gluten-free oat flour
1/2 cup milled flax seed
1/2 cup (1 stick) room temperature butter
1/2 tsp sea salt
1 tsp pumpkin pie spice
1/4 tsp powdered thyme (or 1/2 tsp dried thyme leaves)
1 tsp baking powder
3 tbsp almond milk
2 tbsp honey

Directions:

In a KitchenAid or mixing bowl, add in the butter and honey. Cream together. Next pour in the flour and flax seed. Mix together on low until the dough is crumbly. Then add in the spices, baking powder, salt, and almond milk. Mix together (on low) until all ingredients thoroughly incorporated into the mixture (do not over mix). Use a spatula and scrap down the sides of the bowl so all the batter/dough is in the middle of the bowl in a large pile (should be rather dough like and pretty firm). Place in fridge for 15 minutes.

Next, break off pieces of the dough and roll into large sized dough balls (about the size of a golf ball) then flatten out the balls so that they are biscuit shaped. Place on the baking sheet equal distance away from each other and bake for 15 minutes (or until the biscuits have risen slightly and are a nice golden brown color)