A velvety smooth and comforting soup combining the natural sweetness of sweet potatoes with a touch of rich, vegan coconut milk. Excellent for digestion.
Peel the sweet potatoes and cut them into small cubes for faster cooking. Dice the onion.
Heat a tablespoon of olive oil in a pot and sauté the onions until translucent and sweet-smelling. Add the sweet potato cubes and cook for 3 more minutes.
Pour in the vegetable broth to cover the potatoes. Add a pinch of salt. Cover and simmer on low heat for about 15 minutes until the potatoes are completely tender.
Use an immersion blender (or wait for it to cool slightly and use a stand blender) to purée the soup until silky smooth. Return to heat, stir in the coconut milk, and gently warm through. Garnish with pepper and a dash of cinnamon.
Q: Will coconut milk make this too high in calories?
A: A small amount provides healthy MCT fats beneficial for the brain. To keep calories low, choose a Light coconut milk.
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