curried coconut and sweet potato soup

coconut oil
large yellow onion, diced
garlic cloves, minced
sweet potatoes, scrubbed clean and cut into 1/2 inch pieces (don’t bother peeling them!)
good quality curry powder (more or less depending on your spice tolerance) Start with less and add more as needed.
fresh grated ginger
ground cinnamon
creamy peanut butter
veggie stock
can coconut milk
salt and pepper to taste

chopped cilantro
a few handfuls of peanuts
a squeeze of fresh lime juice

add curry powder to taste, I sometimes add a dash of cayenne pepper.

In a large soup pot heat coconut oil over medium heat. Add onion and sauté for about 8 minutes. Add garlic and chopped sweet potato. Cook for about 2 more minutes. Add spices and mix well.
Add veggie stock and peanut butter. Bring to a boil. Reduce heat to a simmer and simmer for about 25 minutes.
With an immersion blender or regular blender carefully puree the soup. Stir in the coconut milk salt and pepper. Taste test and add more curry powder if necessary. The longer the soup sits the more flavorful it gets!
Serve with chopped cilantro, peanuts, and a squeeze of lime juice

Serving Size: makes 12 - 1 cup servings