Serves 4

Prep time: 30 minutes

Get rid of the idea that sweet potatoes are only for the holidays, and covered in marshmallows.

Their natural sweetness means that you don’t need additional sugar, and also pairs perfectly with warm spices like ginger and curry powder.

This rich and flavorful soup is a delicious starter or light lunch, and comes together quickly and with only a few ingredients.

It’s sweet, spicy, and creamy, and totally dairy free. You can easily make it a full meal by adding cooked shrimp or shredded chicken, but the fiber from sweet potatoes and fat from the coconut milk make it pretty filling.

Due to the sweetness of the potatoes, it’s best to use a curry powder with more heat rather than a sweeter one (fun fact: curry powder is a blend of other spices and each one is different!)

You can top this soup with whatever you like — chopped cilantro, a few toasted nuts, or coconut flakes are great to add texture and flavor.

Either way, you will be surprised that this vibrant, silky soup was made in your own kitchen and not that of a fine restaurant.

Tip: To easily peel your ginger, use a spoon instead of a vegetable peeler that will have a hard time getting around the knobs of the root. Then grate it on a fine grater to maximize its spicy flavor.

Ingredients

2 tablespoons olive or coconut oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon grated fresh ginger

3 sweet potatoes, peeled and cubed

1 tablespoon curry powder

2 cups chicken broth

1 cup coconut milk

Juice of 1 lime

Sea salt and fresh ground pepper, to taste

Toppings of your choice: fresh chopped cilantro, toasted coconut, chopped nuts or seeds

Instructions

• Heat a Dutch oven over medium heat. Add the oil, followed by the onion. Cook until the onion is soft and add the garlic and ginger. Cook for another minute.

• Add the sweet potatoes and curry powder and stir. Cook for about 5 minutes and add the broth. Bring to a boil, and reduce to a simmer.

• Simmer for 10-15 minutes, until sweet potatoes are soft.

• Using either a blender or immersion blender, blend the soup until smooth and creamy. Transfer back to the pot and add the coconut milk and lime juice. Season to taste and heat on low until hot.

• Serve with your favorite toppings.