RECIPE INFO:

PREP TIME: 10 minutes
COOKING TIME: 55 minutes
YIELD: 4-6 servings

INGREDIENTS:

2 tbsp. coconut oil
1 medium onion chopped
1 tsp. cinnamon
3 large sweet potatoes chopped
4 cups water or chicken stock (*see stock recipe)
1 can full fat coconut milk
Toasted pepitas
2 tsp. sea salt

METHOD:

1.  Chop the sweet potatoes and onion and set aside.
2.  In a large pot, over medium heat, add the coconut oil and onion.
3.  Saute for 8 minutes stirring frequently.
4.  Add the cinnamon and salt and cook for another 2 minutes stirring frequently.
5.  Add the chopped sweet potatoes and stir so that they are covered with the cinnamon and oil.
6.  Saute for 5 minutes.
7.  Add the stock or water.
8.  Bring to a boil and then reduce heat to a simmer for 35 minutes.
9.  While the soup is simmering, heat a frying pan on med/low heat.
10.  Toast the pepitas until lightly browned and set aside.
11.  When soup is finished, puree until smooth. I use my blender, but you can use an immersion blender too.
12.  Add the puree back to the pot and add the coconut milk.
13.  Cook for another 5 minutes.
14.  Serve in bowls and top with the toasted pepitas.

*Options – I love to be inventive with this soup.  Adding carrots or squash in place of a sweet potato is delicious too.