- 4 large sweet potatoes (2 ½ pounds), cut in half
- Cooking oil
- 2 Tablespoons butter
- 1 cup finely diced yellow onion (about 1 medium onion)
- 1/2 cup finely dice celery, (about 2 celery stalks)
- 3 garlic cloves
- 1 teaspoon dried oregano
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken or vegetable stock
- 14 ounces canned coconut milk
- Additional salt and pepper to taste
- Begin by roasting the sweet potatoes. Preheat oven to 400 – degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place down on lined baking sheet. Roast for 30 minutes at 400-degreesF. Discard peels. Transfer to a bowl and thoroughly mash.
While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
- Whisk in masked sweet potatoes until combined. Salt and pepper to taste. For a smother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
- Serve warm. If you are so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.
Source: She Wears Many Hats