In a large pot over medium heat, heat coconut oil. To the pot, add the sweet potato and cook for 10 minutes, stirring occasionally, until the sweet potato is slightly tender.
To the pot, add the next 6 ingredients (coconut milk through coconut aminos). Stir and bring to a boil.
Boil for 5 minutes then reduce heat to low.
To the soup, add the fish and simmer for 15 minutes, until fish flakes easily with a fork and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 551 Calories; 36g Fat (57.6% calories from fat); 33g Protein; 28g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 484mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; ½ Vegetable; 1/2 Fruit; 7 Fat