sweet potato soup 

adapted from Love and Lemons

vegan and gluten-free

Ingredients:

2 tablespoons extra-virgin olive oil 

1 medium yellow onion, chopped 

1 heaping teaspoon kosher salt 

Freshly ground black pepper 

3 medium sweet potatoes (11⁄2 pounds), peeled and cubed 

1 apple, peeled and chopped
3 garlic cloves, minced
1 teaspoon grated ginger 

1 teaspoon coriander
1⁄2 teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk (reserve ¼ cup for garnish)

Directions:

Heat the oil in a large pot over medium heat. Add the onion, salt, and pepper. Sauté until soft, 5 to 8 minutes. 

Add the sweet potatoes and apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes. 

Add the garlic, ginger, coriander, and smoked paprika, and stir. Stir in the apple cider vinegar, 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes. 

Let cool slightly and with a hand blender blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend. 

Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.

Serves 4