Vegan Spicy Sweet Potato, Coconut & Ginger Soup

Creamy comfort food! This is great served with a piece or two of sprouted/grain bread, toasted on the side.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  onions, chopped
•  olive oil
• 2  tablespoons garlic, minced
• 1  tablespoon ginger
• 1  small red chili pepper, chopped
• 1  tablespoon turmeric
• 3  sweet potatoes, peeled and cubed
• 2 -3  cups vegetable broth
• 1 (15 ounce) can coconut milk
• 1⁄2 cup fresh coriander, chopped
• 3  tablespoons  pumpkin seeds

Directions

1. In a large saucepan, saute onion in olive oil 3-5 minutes until soft.
2. Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired). Stir & cook 2-3 minutes.
3. Add sweet potatoes to the pan and cook 3-5 minutes.
4. Add vegetable stock and coconut milk.
5. Season with salt and pepper, to taste.
6. Bring to a boil. Stir and allow to cook over medium-high heat for 3-5 minutes, then cover & simmer on low for 20 minutes.
7. Add coriander (reserve a small amount for garnish if desired), then remove from heat and let cool slightly.
8. Transfer to a blender (I use my Vitamix at this step) - and blend until smooth.
9. Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.