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Sweet potato coconut soup

Recipe by Kenden Alfond, creator of Jewish Food Hero.

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

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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


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.
Peel the potatoes and carrot and dice into large pieces and soak in water for a minimum of 10 min.
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.
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.

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