Vegan Spicy Sweet Potato, Coconut & Ginger Soup - cooking recipe

Ingredients

2 onions, chopped
olive oil
2 tablespoons garlic, minced
1 tablespoon ginger
1 small red chili pepper, chopped
1 tablespoon turmeric
3 sweet potatoes, peeled and cubed
2 -3 cups vegetable broth
1 (15 ounce) can coconut milk
1/2 cup fresh coriander, chopped
3 tablespoons pumpkin seeds

Preparation

In a large saucepan, saute onion in olive oil 3-5 minutes until soft.
Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired). Stir & cook 2-3 minutes.
Add sweet potatoes to the pan and cook 3-5 minutes.
Add vegetable stock and coconut milk.
Season with salt and pepper, to taste.
Bring to a boil. Stir and allow to cook over medium-high heat for 3-5 minutes, then cover & simmer on low for 20 minutes.
Add coriander (reserve a small amount for garnish if desired), then remove from heat and let cool slightly.
Transfer to a blender (I use my Vitamix at this step) - and blend until smooth.
Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.