Spicy Ginger Sweet Potato Soup Cozy and Comforting Dish

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 inches fresh ginger, peeled and grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 can coconut milk (400ml)
• to taste salt and pepper
• for garnish chopped fresh cilantro

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Add the ground cumin, ground coriander, and red pepper flakes to the pot, stirring well to combine with the onion mixture. Cook for an additional minute.
4. Incorporate the cubed sweet potatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer until the sweet potatoes are tender, about 15-20 minutes.
5. Once the sweet potatoes are soft, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a countertop blender in batches.
6. Return the blended soup to the pot and stir in the coconut milk. Heat over low heat until warmed through. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.