Sweet Potato Soup

Do you like soup? How about a heart-warming winter soup? Do you like sweet potato, too? If so, then the following recipe is right for you. This soup is easy to make, produces perfectly balanced flavors, and has a very smooth and creamy texture. You can’t go wrong with this soup and even your difficult eater should like it. There’s some chili involved - however, once the soup is done, the chili will be very subtle. Of course, this soup is also mostly beige…well, with a distinctive orange tint… Time to stop talking and get cooking!

Ingredients:

1 ¼ lbs. sweet potatoes

1 inch long, thick piece of fresh ginger

1 small white onion

1 garlic clove

1 small, spicy fresh chili pepper (e.g, Anaheim chili)

2 large, mild chili peppers (e.g, Sandia or Hungarian Wax chilli)

2 Tbs. Sesame oil

1 ¼ cup veggie stock

1 cup coconut milk

1 cinnamon stick

salt

freshly ground black pepper

freshly ground nutmeg

pumpkin seed oil Optional: fresh limes

fresh cilantro

Let’s get started:

Peel the sweet potatoes and cut into ½ inch chunks.

Peel the ginger and chop finely.

Peel the onion and also chop finely.

Peel the garlic and mince.

Trim the stems of the three chili peppers, cut them in half lengthwise, and remove seeds and white lining, if any.

Now cut the chilis cross0-wise into very thin strips.

Add the sesame oil to a large cook pot and heat over medium heat. Add ginger, onions, garlic, and chili peppers. Fry until the veggies soften and the onion seems translucent.

Add the sweet potato chunks and fry for another three minutes. Add the veggie stock, stir.

Add the coconut milk and stir. Now add the cinnamon stick and salt, pepper, and nutmeg to taste. Reduce heat to low and let simmer for 30 minutes. Once the sweet potatoes are soft, remove the cinnamon stick. Use an immersion blender and puree the soup until smooth. Taste for salt and pepper. Serve in bowls and drizzle a bit of pumpkin seed oil on top. If you want, you can also add a bit of chopped cilantro and/or lime juice. Enjoy!