Ginger and Cardamom Sweet Potato Soup
It’s quick, it’s delicious, it’s filling, it’s creamy without the cream.
1 onion, small dice
2 cloves garlic, sliced
3 sweet potatoes, peeled and diced
1 cup corn kernels
2 t coconut oil
4 cups vegetable broth
½ t ginger, grated on microplane or just use ground ginger
¼ t ground cardamom
Salt and pepper to taste
Melt coconut oil over high heat in a soup pot and add onion, garlic and a pinch of salt. Stir to combine. Cook until garlic and onion starts to brown and it smells like the Paris Metro.
Add the stock, spices, corn and sweet potatoes. Bring to a boil, reduce to a simmer, cover and simmer for 20 minutes.
Turn the heat off and puree using a hand blender or transferring to a blender in batches. Taste, then grind some black pepper and add salt until it’s awesome.
Serve in a bowl with a pinch of smoked paprika.