IngredientsServes 6 • 2 tablespoons coconut oil • 5 medium sweet potatoes, peeled and diced • 1 yellow onion, chopped • 2 peeled garlic cloves • 1 tablespoon minced fresh ginger • 1 tablespoon cumin • 2 cups reduced-sodium vegetable broth • ¾ cup water • 2 cups coconut milk or as needed • Kosher salt and black pepper
1. Heat the oil in a medium pot over medium-high heat.2. Add the sweet potatoes and sauté for 10 minutes or until lightly browned. 3. Add the chopped onion and continue to sauté until the onions soften. 4. Toss in the garlic, ginger, and cumin. Continue to sauté for an additional 2 minutes to wake up those flavors. 5. Pour in the vegetable broth and water. 6. Bring to a boil, reduce to a simmer, cover and let cook for 30 minutes. 7. Using an immersion blender, standard blender or food processor, puree until smooth. 8. Add coconut milk and puree again until just incorporated. Use more if needed. 9. Season to taste with salt and black pepper. 10. Ladle into bowls and serve.