Sweet Potato Coconut Soup
Ingredients
- 2 medium yellow onions
- 1 large leek
- 2 tsp. salt divided
- 4 cloves garlic
- 1 Tbsp. freshly minced ginger
- 2 large sweet potatoes
- 1 knob expeller-pressed coconut oil or ghee, 2-3+ Tbsp.
- ½ tsp. fine sea salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ½ tsp. paprika
- ½ tsp. ground turmeric
- ¼ tsp. cayenne pepper or more to taste
- 5 cups / 1 ¼ L vegetable broth
- 2 tsp. tamari
- 1 can 14oz. / 400ml full-fat coconut milk
- 2 Tbsp. freshly-squeezed lime juice
- cilantro to serve
Directions
- Peel and chop onions. Wash leek well and chop. Mince garlic. Peel and mince ginger. Scrub and chop the sweet potatoes. Set aside.
- Melt the fat in a large stockpot over medium-high heat. Add the onions and leek, 1/2 tsp. of salt, stir to coat, and let cook, stirring occasionally until softened and translucent, about 7-10 minutes. Add the garlic and ginger, stir well to coat, and cook for 2 minutes. Lastly, add the coriander, cumin, paprika, turmeric, and cayenne (if using). Stir to coat, and cook for another 2 minutes.
- Add the sweet potatoes to the pot, stirring to coat. Add the vegetable broth and tamari, bring to a boil, reduce to simmer and cook, covered for 15 minutes (it’s okay if the vegetables are not fully submerged).
- When the sweet potatoes are fork-tender, add the coconut milk and bring to a simmer, then turn of the heat and let cool for a few minutes. Transfer to a blender, add the lime juice and blend on high until completely smooth. Taste and adjust seasoning to suit your taste, adding the remaining 1½ tsp salt as needed. Add more water too thin, if necessary.
- To serve, heat soup back (if necessary), garnish with cilantro and a sprinkle of cayenne or other chilies, if desired. Say thank you and enjoy. Store leftovers in the fridge for 5 days, or freeze for 4 months.
Notes
Serves 6-8
