Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 lbs (907g) sweet potatoes, peeled and cubed into 1-inch pieces
  • 4 cups (946ml) vegetable stock
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 cup (120ml) coconut milk
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  2. Add the cubed sweet potatoes, salt, and pepper, stirring to coat them in the butter. Pour in the stock. Increase heat to bring the liquid to a boil, then immediately reduce to low. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  3. Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth.
  4. Stir in the coconut milk and the lemon juice. Taste and add more salt if necessary.