Creamy sweet potato and coconut soup

I have made this soup every year around fall time for the past decade because it is so delicious. It’s honestly like a hug in a soup! The creaminess it gets from the coconut milk and the different flavours from the veggies make it the ultimate pick me up for the days you’re feeling a bit sick.

RECIPE

This recipe requires a 3 L pot

1 onion
2 garlic cloves
Olive oil
20 g of fresh ginger
3 sweet potatoes
5 carrots
1 vegetable cube
1 can of coconut milk
Salt
Black pepper

Heat up your pot to medium heat and add a drizzle of olive oil. Let the olive oil heat up and add your roughly chopped onion, garlic and fresh ginger. Once they are almost transparent add your pealed and chopped sweet potatoes, carrots, vegetable cube, salt and pepper. Add enough water to cover all the vegetables and let it come to a boil for 20 minutes or until the sweet potatoes are soft. Once they are cooked, remove half of the water and blend until you get a smooth consistency. Add the coconut milk and season with salt and pepper if necessary.

Tip: Add a drizzle of chili oil and roasted pine nuts to each soup bowl!