Chai-Coconut-Sweet Potato Soup
  • 2cups Bhakti Chai concentrate, original unsweetened
  • 1tablespoon coconut butter or oil
  • 1 medium onion, diced small
  • 2tablespoons minced fresh ginger
  • 1tablespoon minced fresh garlic
  • 3cups chopped carrots
  • 1 medium garnet yam (dark sweet potato), peeled and diced
  • 3cups vegetable stock
  • 1 1/2(14-ounce) cans coconut milk
  • Juice of 1/2 lemon
  • Toasted cashews and thinly sliced apple, for garnish
  1. In a small saucepan, gently boil chai over medium heat until reduced by half.
  2. In a large saucepan, heat coconut butter or oil over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Add carrots and yams. Add chai reduction and reduce again by half. Add vegetable stock and cook for about 30 minutes, until carrots and yams are soft.
  3. Add coconut milk. Using an immersion blender (or in batches in a stand blender), puree soup until smooth and silky. Return to pot; add lemon juice and season with salt and pepper to taste.
  4. Heat through and serve, garnished with cashews and apples.