Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for added creaminess)
• Chopped fresh corriander or parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the cubed sweet potatoes to the pot and sauté for a few minutes to lightly cook them.
4. Pour in the vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper (if using). Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the sweet potatoes are soft and easily mashed with a fork.
6. Using an immersion blender or transferring the soup to a blender or food processor, blend the soup until smooth and creamy. Be careful when blending hot liquids and do it in batches if necessary.
7. Return the blended soup to the pot and season with salt and pepper to taste.
8. If desired, stir in the coconut milk to add creaminess to the soup.
9. Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
10. Remove the pot from heat and serve the sweet potato soup hot.
11. Garnish each serving with chopped fresh corrainder or parsley, if desired.

This sweet potato soup is both nourishing and delicious, perfect for cozy evenings or as a starter for a special meal. Enjoy!

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