Sweet Potato Soup

Ingredients:

• 3+ Cups (575 g) Sweet Potatoes, peeled and chopped
• 1 Can Coconut Milk (not the low fat stuff!)
• 1 Cup Vegetable Stock or Water
• 1 Vegetable Bullion Cube
• 1 tsp Celery Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom (optional)
• 2 tsp Apple Cider Vinegar
• 1 1/2 Tbs Maple Syrup
• 1 Tbs Olive Oil

Directions:

In a large heavy bottomed stock pot or cast-iron dutch oven, heat the olive oil. Add sweet potatoes and caramelize the chunks on all sides over medium-high heat. Deglaze the pan with the vegetable stock or water, scraping the bits from the bottom, then add the coconut milk and bullion cube. Simmer covered until potatoes are soft and can be mushed with a spoon, about 20 minutes.

Transfer soup to a food processor or blender and blend until smooth. Please be careful during this step! If you’re not positive your machine can fit all the soup in one go, blend it in batches. No one wants boiling soup exploding all over them! Unfortunately I speak from experience here.

When the soup is blended, transfer back into your pot and add the spices, vinegar and syrup. Simmer for 5 minutes more and serve.

Garnish with maple syrup and fresh cracked pepper. It would also be great with a little cranberry sauce!

Source: http://veganyumyum.com/2006/12/stewart-my-sweet-potato-soup/