Spicy Sweet Potato & Coconut Soup

Having lived in the Middle East for many years, this soup is one of my seasonal favorites.  Almost every restaurant in the Jerusalem area has some sort of sweet potato soup during winter – but only during winter.  I honestly don’t think I’d ever had sweet potato soup until I moved here.  This is a recipe passed along to me from a friend.  Enjoy!

Ingredients:
750 grams sweet potatoes, chopped (Just over 1 1/2 lbs)
3 tsp oil
1 onion, chopped
1 carrot, chopped or more…
2 c vegetable/chicken stock
1/2 c coconut milk
2 tsp sweet chili sauce
Sour cream

Directions:
Heat oil in sauce pan and sauté onion, sweet potatoes and carrots.  Add stock, cover and cook until potatoes are tender (15 min.)  Using blender (hand mixer/blender), blend until smooth and add the coconut milk and sweet chili sauce.  Serve topped with a swirl of sour cream or yogurt (I almost always prefer sour cream) and freshly chopped herbs of your choice.  Serves 4.

*It freezes very well!