A sweet and spicy standard
Sweet Potato and Coconut Milk Soup
I love this soup. It's uncomplicated and delicious.
You can fance it up though -- pour it over some baby spinach or kale, add in some roasted chickpeas, or top with a swirl of hot sauce like Sambal Olek -- the options are endless.
4 cups filtered water or vegetable stock
1 kg sweet potatoes, peeled and chopped (about 2-3 large ones, makes 6 cups diced)
1 tbsp. turmeric
2 tsp. grey sea salt or pink Himalayan salt
a few twists of black pepper (I didn't used to add this, but it makes the healing properties of the turmeric more bioavailable)
2 tbsp. unrefined coconut oil
2 tsp. ground coriander seeds
2 tsp. ground cumin seeds
1/2 tsp. cinnamon
1 medium yellow onion, chopped small
2 tbsp. grated fresh ginger root
2 medium cloves garlic, minced
3/4 cup full-fat coconut milk (half of a 14 oz. can)
1/8 tsp. cayenne pepper (or to taste)
a few springs of fresh cilantro, garnish
Set a large pot, filled with the water on the stove over high heat and bring to a boil. Add potatoes, turmeric, salt and pepper. Reduce heat to medium and cover. Once potatoes are soft (about 10-12 minutes), turn off heat.
Heat the oil over medium-high in a medium-large skillet. Toss in the coriander, cumin and cinnamon and stir around for about 30 seconds (until fragrant but not browning) before adding the onions.
Sauté for about 7 minutes before adding the ginger and garlic. Splash in a bit of water as needed to prevent sticking. Continue to heat until onions are translucent and soft (about 12 minutes in all).
Scrape the onions into the pot of potatoes and add the coconut milk and cayenne. At this point I would start puréeing with a hand blender, but if all you've got is a regular blender then you'll have to portion it out and give it a whirl.
Serve hot, sprinkled with fresh cilantro.
Makes about 6 servings.