2 lbs. sweet potatoes, peeled and cut into 1” chunks
1 med. apple, peeled, cored and coarsely chopped
3-4 cups vegetable stock
12 oz. half & half or, one 14oz. can coconut milk
1 tsp. salt
1 tsp. ground coriander
½ tsp. ground cumin
¼ tsp. turmeric (optional)
¼ tsp. Tabasco hot pepper sauce (or more)
Toppings:
2 TBSP. sliced almonds (or, pumpkin seeds)
2 TBSP. plain Greek yogurt
--- a few cilantro leaves
--- red pepper flakes (optional)
Instructions
In a large saucepan, heat the olive oil and add the shallots and the garlic cloves. Cook for a couple of minutes under medium heat, until slightly brown. Stir in the grated ginger and cook for just a minute.
To the pan, add the sweet potatoes, the apple and the stock. Bring to a boil, reduce to simmer, cover the pan and cook for 30 minutes, until the sweet potatoes are tender.
Using an immersion blender, emulsify until smooth. (You can also use your food processor or blender to do that). You can prepare the soup in advance up to this point and refrigerate until ready to use.
Mix in the cream or coconut milk, salt, coriander, cumin, turmeric and Tabasco and bring the soup to a slow boil. Stir well, taste it and adjust your seasoning, if necessary. If the soup is too thick, add some more stock to thin it out.
When ready to serve, divide the soup among 4-5 bowls (depending on the size), sprinkle with some roasted sliced almonds and top with a dollop of Greek yogurt and a sprinkle of red pepper flakes.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/creamy-sweet-potato-soup/