Sweet Potato and Apple Cream Soup

On a cold winter or fall night, warm up with this creamy sweet potato soup. It's healthy, comforting and filled with delicious, sweet and smoky flavour. Vegan and gluten-free.

2 Tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 heaping tsp. sea salt
black pepper, freshly ground
3 medium sweet potatoes, 1½ lbs, peeled and cubed
1 apple, peeled and chopped
3 cloves garlic, grated
1 tsp. fresh ginger, grated
1 tsp. ground coriander
½ tsp. ground smoked paprika
1 tsp. apple cider vinegar
3-4 cups vegetable broth
1 (14 oz) can full-fat coconut milk

To Serve:
coconut milk
pepitas
fresh cilantro
aleppo pepper or red pepper flakes
crusty bread

Heat the oil in a large pot over medium heat. Add the onion, salt and several grinds of pepper and sauté until soft, 5-8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8-10 minutes.

Add the garlic, ginger, coriander and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover and reduce the heat to a simmer. Cook until the potatoes are tender, 20-30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.

Season to taste and top with a swirl of coconut milk, pepitas, cilantro and Aleppo pepper, if desired. Serve with crusty bread.

Makes 4 servings.

Cook's Notes:
This soup thickens as it cools. If reheating it, stir in a little water to create a smooth, creamy consistency.