Sweet Potato Soup

Ingredients

• 1 tablespoon coconut oil
• 2 red onions, peeled and roughly chopped
• Sea salt and freshly cracked black pepper
• 3 1/4-inch piece fresh ginger, peeled and sliced
• 4 large sweet potatoes, peeled and roughly chopped
• 8 1/2 cups store-bought or homemade vegetable broth
• 1/4 cup tamari, soy sauce, or coconut aminos
• 1/3 cup pure maple syrup
• Juice of 2 limes
• 2 tablespoons coconut milk, to garnish

Directions

1. Set a large, sturdy saucepan over medium heat, then add the coconut oil, onions, and a pinch of salt. Put the lid on and cook gently, giving everything a stir now and then, until the onions are tender and see-through, 5 to 10 minutes. Add the ginger and sweet potatoes, and stir until they’re coated. Season with sea salt and black pepper, then continue cooking, stirring occasionally, for 10 minutes.
2. Add the vegetable broth and bring the pot up to a boil. As soon as it boils, lower the heat to a simmer, leave the lid slightly ajar, and cook gently until the sweet potato breaks down easily when you nudge it with a fork, about 25 minutes.
3. Take the saucepan off the heat and cool the soup for 5 minutes. Blend it until silky with an immersion blender, or let it cool for 10 minutes and puree it in batches in a standing blender until smooth.
4. Mix in half the tamari, maple syrup, and lime juice. Taste, then fine-tune the soup with more salt, tamari, lime juice, or maple syrup until the flavor lands where you want it: rich, gently sweet, warm, and bright. Finish each bowl with a small drizzle of coconut milk before serving.