Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 3 tablespoons melted coconut oil, divided
  • 1/2 teaspoon ground cinnamon
  • 1 large yellow onion, peeled and finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons ground curry powder
  • 1 pint good quality vegetable stock
  • Coarse sea salt
  • Cilantro and toasted pumpkin seeds for serving

Instruction

  • Preheat the oven to 425ºF.
  • Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
  • Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
  • Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
  • Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.