Sweet potatoes in my opinion are a bit boring, but they are terrific sources of Vitamin B6, a good source of Vitamin C, Vitamin D and they contain that wonderful beta carotene(that keeps our eyes healthy and assists with keeping our immune system top notch). So, because I don’t find the taste of sweet potatoes all that amazing I was interested in finding a way to put them to good use. A delicious thick and spicy soup is something I think a lot of us crave from time to time especially in the Fall and Winter months. With the cold weather slowly on it’s way here, this is a soup that’s fairly easy to make but should heat you up!

Ingredients:

• 1 1/2 pounds of sweet potatoes
• 1 tablespoon of vegetable or coconut oil
• 1 onion, chopped
• 1 (2 inch) piece of fresh ginger, thinly sliced
• 1 tablespoon of green curry paste (add more if you like it extra spicy)
• 1 (15 ounce) can of unsweetened coconut milk
• 3 cups of vegetable broth
• 3 1/2 tablespoons of lemon juice
• 1 teaspoon of sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fine chopped garlic
• toasted sesame oil (or toasted sesame seeds)
• fresh cilantro for garnish, (if you’re not into cilantro) try a bit of chopped green onion with a sprinkle of shredded cheese!

Directions:

1. Wash sweet potatoes and slice into 1 inch thick medallions. Place the chunks into an appropriately sized pot of boiling water. Allow the sweet potatoes to boil for about 20 minutes until they can be easily pierced with a fork. Drain the water and let the contents cool.
2. Heat the Oil in a large soup pot over medium heat. Add the onion and ginger and stir continuously until tender. Add the curry paste and stir into the mix for about a minute. Add the coconut milk and vegetable broth. Stir the mixture occasionally while you bring it to a boil. Reduce the heat to low.
3. Remove the skins from the sweet potato chunks (they should peel off quite easily). Break up the sweet potato into smaller pieces using a fork. Add the pieces to the soup pot along with the lemon juice and sea salt. Allow the sweet potato to soak up the flavour of the soup mixture for about 5 minutes.
4. Add all contents from the soup pot into a large blender. Blend soup until it assumes a consistently smooth texture.
5. Return blended soup to the pot and let simmer for a few minutes.
6. Add garnish.
7. The soup is now ready to serve! (Let cool for a bit as it will be hot)