Reprinted from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients. Copyright © 2017 by Sarah Britton. Photographs copyright © 2017 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
- 1 tablespoon coconut oil
- 2 medium yellow onions, chopped
- 1 teaspoon fine sea salt
- 4 to 5 garlic cloves, minced (to suit your taste)
- 2 medium-large sweet potatoes, scrubbed and cut into 1-inch / 2.5cm cubes
- 3 cups / 750ml water
- 2 firmly packed cups / 50g fresh baby spinach
- 2 cups / 60g fresh cilantro leaves and tender stems
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch to ¼ teaspoon cayenne pepper
- In a large stockpot, melt the coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes.
- Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne. Season with salt. Store cooled leftovers in the fridge for up to 3 days.