Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 lbs sweet potatoes, peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the cubed sweet potatoes, smoked paprika, salt, and pepper, stirring to coat the vegetables. Pour in the vegetable broth.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  5. Turn off the heat and stir in the full-fat coconut milk.
  6. Using an immersion blender, blend the soup directly in the pot until the texture is completely smooth and velvety.
  7. Stir in the fresh lemon juice at the very end to brighten the flavors.