Japanese Sweet Potato and Coconut Milk Soup

Ingredients

• about 450 g Japanese Sweet Potato (Satsumaimo)
• 1 can Coconut Milk
• 2 cups Vegetable Broth
• 1 tablespoon Ginger
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of Japanese Sweet Potato and cut it into 2.54 cm cubes.
2. 2In a large pot, combine the cubed Japanese sweet potato, 1 can of Coconut Milk, 2 cups of Vegetable Broth, 1 tablespoon of Ginger, 1/2 teaspoon of Cinnamon, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black Pepper.
3. 3Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. The soup is ready when the sweet potato cubes are easily pierced with a fork.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful as hot liquids expand. Blend until smooth, then return it to the pot.
5. 5Taste the soup and add more salt or pepper if needed. Stir well to combine any added seasonings.
6. 6Divide the soup among 4 bowls. Garnish each serving with 2 tablespoons of chopped Green Onions before serving.

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