Spicy Ginger Coconut and Sweet Potato Soup

 I can't take creative credit for this recipe, because I was inspired to make it by the very lovely and talented Anna Olson. The first time I attempted this recipe was for my parents and in laws and it received rave reviews. After making it again, I decided it needed a few little tweaks to take it up a notch. My husband and I tend to love spicy food with a lot of heat. Hence, I bring you my version of Anna's soup. Enjoy, and don't be afraid to play around with the spices, and quantities of ingredients  For example, if you love coconut you might want to add an extra can. If you like salt, try using chicken broth.


Ingredients
3 Tablespoons of olive oil
3 tablespoons of freshly grated ginger
1 1/2 cup of diced onions
8 cups of diced and peeled sweet potatoes
2 cans of coconut milk
2 boxes of Vegetable broth
3 limes (juice of)
1 teaspoon of Cayenne Pepper
1 dash of red pepper flakes
Dash of ground coriander
Salt and Pepper to taste

Saute onions in olive oil in a very large pot over medium heat until the onions become tender.
Add sweet potatoes, ginger, coconut milk, and broth. Let simmer on the stove for as much time as you have. I usually let it simmer on low all day while I tend to my sons, or clean something... I have also made this soup having it simmer for only 30 minutes and it's still just as tasty. The longer it simmers, the easier it blends.

After the soup has come together, take an immersion blender and puree. After the soup is silky smooth, as the lime juice, cayenne, red pepper flakes, and coriander. Lastly, season with salt and pepper to taste.

Anna suggests serving the soup with a swirl of plain yogurt. I have done this and it's definitely a decadent touch, but I prefer it as is. It's creamy enough with all the lovely coconut milk!