This Broccoli Coconut Sweet Potato Soup is delicious and very easy to make.  I love the combination of sweet potatoes and ginger.  The ginger and pepper gives this soup a nice kick and bring balance to the sweetness of the potatoes and coconut. A no-nonsense soup with wholesome ingredients that makes a great lunch or a starter. You can puree the soup in a blender for a smooth and creamy texture or serve it as is.

Ingredients

• 1 can creamed coconut, 400 ml
• 1 medium-sized broccoli
• 2 large sweet potatoes, cut in small cubes
• 2 large shallots
• 1 red pepper
• 2 tbsp of fresh ginger, grated
• 4 cups vegetable stock
• 2 tbsp coconut oil
• 1 lemon, juice
• 2 tbsp fresh cilantro
• freshly ground black pepper and sea salt to taste

 Instructions

1. Heat coconut oil in a large saucepan. Add the shallots and ginger and cook until the onion is soft. Add the red pepper, sweet potato and broccoli and stir well.
2. Add the vegetable stock and cover.
3. Bring to the boil, and reduce heat. Simmer for about 15 minutes or until the potato has softened.
4. Add the coconut milk and stir well. Season with freshly ground black pepper and sea salt to taste and with lemon juice and fresh cilantro.