Sweet Potato Cream Soup

This savoury soup recipe is just what a chilly day needs. Serve alongside a green salad for a nutritious meal that will satisfy.

4 large sweet potatoes, cut in half lengthwise (~ 2½ lbs)
cooking oil
2 Tbsp. butter
1 cup yellow onions, finely diced (~ 1 medium onion)
½ cup celery, finely diced or 1 tsp. celery salt
3 cloves garlic
1 tsp. dried oregano
¾ tsp. ground ginger
½ tsp. ground cumin
¼-½ tsp. ground cayenne pepper, optional
½ tsp. sea salt
½ tsp. black pepper, freshly ground
3 cups chicken or vegetable stock
1 (14 oz) can coconut milk
sea salt
black pepper, freshly ground

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with baking parchment.

Coat sweet potato halves with oil. Place cut side down on prepared baking sheet. Roast for 30 minutes. Carefully peel potatoes. Discard peels. Transfer peeled potatoes to a bowl and thoroughly mash.

While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate cloves garlic directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, cayenne pepper, salt and pepper. Cook, stirring constantly for 1 minute.

Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.

Whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed) and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great.

Serve warm. If you so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.