Makes 4 generous servings.
A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well.
INGREDIENTS:
2 medium sweet potatoes, about 1 pound
1 medium Vidalia onion
3 ½ cups vegetable broth
¾ cup coconut milk
½ teaspoon ground nutmeg
1 -2 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
Sunflower seeds toasted for garnish
PREPARATION:
Peel the potatoes and onion and cut into thick slices.
Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.
Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper.
NOTE:
If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.
