medium sweet potatoes (1½ lbs / 680 gr),peeled and cubed
1 apple, peeled and chopped
3 garlic cloves, grated
1 teaspoon grated ginger
1 teaspoon coriander
½ teaspoon smoked paprika
1 teaspoon apple cider vinegar
3 to 4 cups vegetable broth
1 can (14 oz / 400 gr) full-fat coconut milk, reserve 1/4 cup for garnish
Instructions
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until it becomes soft – about 5 to 8 minutes. Add the sweet potatoes and the 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 the soup cool slightly and blend it until smooth. If it’s too thick, add up to 1 cup more broth and blend again. Season to taste and top with a swirl of coconut milk. Serve with crusty bread.
