SERVES 4

INGREDIENTS: 

2 Sweet Potatoes (skinned and diced into 2cm cubes)

1.5L Vegetable Stock

2 TBLS Coconut Oil

3 Cloves Garlic (crushed)

1 Red Onion (finely diced)

1/4 Bunch Coriander Stems (tied together)

1 tsp. Cumin

1 tsp. Chipotle Chilli in adobo sauce (more if you like a bit of spice)

S&P (season to taste)

METHOD:

1. Heat oil in a large soup pot on a medium to high heat, throw in the onion, garlic, coriander, cumin and S&P to taste. Saute until softened.

2. Add the sweet potato, chipotle and stock and stir to combine. Increase heat and bring to the boil.

3. Reduce heat and simmer until sweet potato is softened, remove coriander stems. 4.Blend with a hand held stick blender until a smooth soup consistency forms.

* OPTIONAL