Ingredients:

  • 1 tbsp olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 large (700g) sweet potatoes, peeled and cubed
  • 2 medium (300g) Granny Smith apples, peeled and cubed
  • 4 cups (950ml) vegetable broth
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 can (13.5oz / 400ml) full-fat coconut milk

Instructions:

  1. Heat olive oil over medium heat in a pot. Add the diced onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Add the cubed sweet potatoes and apples, stirring to coat in the aromatics for 3 minutes.
  3. Pour in the vegetable broth and stir in the cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.
  4. Remove the pot from heat and pour in the coconut milk.
  5. Use an immersion blender to process the soup directly in the pot until completely smooth. Taste and adjust salt if needed.