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1 tablespoon coconut or olive oil
1 onion (diced)
2 ribs celery (diced)
2 tablespoons fresh turmeric (grated (or 2 teaspoons dried))
3 garlic cloves (diced)
1 inch knob of ginger (peeled and minced)
2 1/2 pounds sweet potato (peeled and cubed)
1 green apple (peeled and diced)
4 cups vegetable stock
1 1/2 cups coconut milk
sea salt and black pepper to taste
fresh parsley for garnish
Instructions
Heat the coconut oil in a large, heavy bottomed pot over medium high heat.
Add the onion and celery and cook until tender, about 6-7 minutes.
Add the turmeric, garlic, and ginger. Cook until fragrant, about 30 seconds.
Add the sweet potato and apple. Pour in the vegetable stock and add a pinch of salt and pepper. Bring everything to a simmer and cover the pot. Cook for 25-30 minutes, or until the sweet potato is tender.
Using a hand blender, or working in batches with a standard blender, puree the soup until smooth.
Stir in the coconut milk and cook for a few more minutes until it is heated through.
Season with salt and pepper to taste and garnish with fresh parsley.
Ingredients
1 tablespoon coconut or olive oil
1 onion (diced)
2 ribs celery (diced)
2 tablespoons fresh turmeric (grated (or 2 teaspoons dried))
3 garlic cloves (diced)
1 inch knob of ginger (peeled and minced)
2 1/2 pounds sweet potato (peeled and cubed)
1 green apple (peeled and diced)
4 cups vegetable stock
1 1/2 cups coconut milk
sea salt and black pepper to taste
fresh parsley for garnish