Sweet potato coconut soup
If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals
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.
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.