Velvety Sweet Potato Soup with a Hint of Spice

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Sweet potatoes

2 large, peeled and cubed

Vegetable broth

4 cups

Ground cumin

1/2 teaspoon

Ground cinnamon

1/4 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Coconut milk

1 can (13.5 ounces)

Fresh cilantro

for garnish

Instructions

1. Start by heating the olive oil in a large pot over medium heat.
2. Saute the finely chopped onion and minced garlic in the pot. Continue to cook until the onion becomes translucent, about 5 minutes.
3. Add the peeled and cubed sweet potatoes to the pot. Follow this by adding the vegetable broth, cumin, cinnamon, salt, and pepper. Stir the mixture well and bring it to a boil.
4. Once the mixture is boiling, lower the heat to a simmer. Let the soup simmer for about 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Using an immersion blender, blend the soup until it achieves a smooth and creamy consistency. Alternatively, you can transfer the soup to a regular blender and blend it in batches.
6. Return the soup to the pot if you used a regular blender. Stir in the coconut milk and let the soup heat for an additional 5 minutes. Make sure not to let it boil, as this could affect the flavor and consistency of the coconut milk.
7. Serve the soup hot, ladled into bowls and garnished with freshly chopped cilantro. The vibrant green of the cilantro adds a lovely contrast to the rich, warm hues of the soup.