2 teaspoons olive oil
1 yellow onion, chopped
1 clove garlic, minced
1 2-inch piece of ginger, peeled and minced
2 lbs of sweet potatoes, peeled and chopped (about 2-3)
4 cups of water
1/2 cup of canned white beans, rinsed and drained
1 cup canned coconut milk
juice from 1 lime
salt to taste
cilantro or chives for garnish (optional)
1. In a large soup pot, heat oil and saute onion with a pinch of salt until soft and translucent. Add garlic and ginger and saute 1 minute more. Stir in chopped sweet potatoes, water, white beans and coconut milk. Simmer until sweet potato is fully cooked, about 20 minutes.
2. In batches, blend up soup until it's smooth. You want it to be a thick, but not as thick as baby food. We're making soup here. If it seems to thick, just add more water. Add lime juice and salt generously to taste. Garnish bowls with cilantro leaves or chives. This soup freezes beautifully.