Sweet potato coconut soup
Ingredients
3-4 shallots, diced
1.8 lbs (800 g) sweet potato
1 medium carrot
2 cloves of garlic, crushed using a garlic press/crusher
0.5 teaspoon cinnamon
1 tbsp coconut cream
8 cups organic low sodium broth vegetable stock or water
Salt and pepper, to taste
Garnish: spring onion
Instructions
1. Place diced onion and pressed garlic into fry pan with ¾ cup of vegetable broth and cook for 5-7 min until shallots are transparent.
2. Peel the potatoes and carrot and dice into large pieces and soak in water for a minimum of 10 min.
3. USING A SOUP POT:
Place the sweet potato, carrot, onion and garlic.
Add 8 cups of vegetable broth, 1 tbsp of coconut cream and cinnamon
Bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.
4. IN THE BLENDER:
Puree the soup in batches until smooth.
Add more vegetable broth if you want to thin the soup out.
Serve hot is small or large bowls.
Garnish with spring onion.