Vegan Spicy Sweet Potato, Coconut & Ginger Soup

• 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

1. In a large saucepan, saute onion in olive oil 3-5 minutes until soft.
2. Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired). Stir & cook 2-3 minutes.
3. Add sweet potatoes to the pan and cook 3-5 minutes.
4. Add vegetable stock and coconut milk.
5. Season with salt and pepper, to taste.
6. 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.
7. Add coriander (reserve a small amount for garnish if desired), then remove from heat and let cool slightly.
8. Transfer to a blender (I use my Vitamix at this step) - and blend until smooth.
9. Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.

onions, olive oil, garlic, ginger, red chili pepper, turmeric, sweet potatoes, vegetable broth, coconut milk, fresh coriander, pumpkin seeds

Taken from www.food.com/recipe/vegan-spicy-sweet-potato-coconut-ginger-soup-534814 (may not work)