Sweet Potato Soup

Ingredients:

2 tablespoons extra virgin olive oil
Chopped onion
1 teaspoon sea salt
Freshly ground black pepper
3 medium sweet potatoes, peeled and diced
1 apple, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon minced cilantro
1/2 teaspoon minced smoked paprika
1 teaspoon apple cider vinegar
3–4 cups vegetable broth
1 can (400 ml) full-fat coconut milk (reserve some milk for garnishing the soup)

For serving (optional):
Pumpkin seeds
Fresh cilantro
Chili flakes
Crusty bread

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, salt, and a few pinches of pepper and cook until softened (5–8 minutes). Add the sweet potato and apple and cook, stirring occasionally, until they begin to soften (about 8–10 minutes).

2. Add the garlic, ginger, cilantro, and ground smoked paprika and stir. Then stir in the apple cider vinegar, followed by 3 cups of the broth and coconut milk. Bring to a boil, cover, and reduce heat. Cook until the sweet potato is tender (20–30 minutes).
3. Let the soup cool slightly, then transfer to a blender and puree until smooth (in batches if necessary). If the soup is too thick, add 1 more cup of broth and puree again. Season to taste with additional seasoning. If desired, garnish the soup with a drizzle of coconut milk, pumpkin seeds, coriander and chilli flakes. Serve with crusty bread.

Yield: 4 servings
Recipe: loveandlemons.com