Coconut and Sweet Potato Soup

  • 3 TB canola oil or butter
  • 1 ½ cups chopped onion
  • 2 medium cloves garlic, minced
  • 1 ½ lbs sweet potato, cubed
  • ½ tsp ground cinnamon
  • ½ tsp coarsely ground black pepper
  • ½ tsp grated nutmeg
  • ½ tsp ground cloves
  • ¼- ½ tsp cayenne pepper
  • 3 cups vegetable stock
  • 1 14 oz can coconut milk
  • Salt to taste
  • Cilantro leaves for garnish

Heat the oil or butter in a large soup pot. Add the onions and garlic and sauté until softened. Add the sweet potato cubes and sauté, stirring, until starting to soften. Add the spices and stir fry for about 1 minute. Add the stock and bring to a boil. Reduce heat, cover the pot, and simmer until the sweet potatoes are soft. Add the coconut milk and simmer for about 5 more minutes. Puree the soup in the pot using a hand held immersion blender or using a tabletop blender. Reheat if necessary and thin with a little water if too thick. Taste and add salt if needed. Garnish with chopped cilantro leaves.