2 large sweet potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
Salt and pepper to taste
1 tbsp olive oil
Heat the olive oil in a large soup pot over medium heat. Add the diced onions and sauté for about 5 minutes, or until they become translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced sweet potatoes and the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
Blend the soup for a smoother texture, if desired.
Stir in the coconut milk and heat through for about 5 minutes. Add salt and pepper to taste.
Serve hot, garnished with fresh herbs, croutons, or chili flakes.