Purple Sweet Potato Coconut Soup
AJNA THIRD EYE CHAKRA
SERVES 4 1 tsp coconut oil ½ medium yellow onion or fennel bulb, chopped fresh ginger root (1⁄2-inch piece), thinly sliced 1 cup full-fat coconut milk 1 cup vegetable broth 2 small purple sweet potatoes, baked 1 tbsp lemon juice ¼ tsp sea salt 1 tsp toasted sesame oil, to garnish
In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and ginger, and sauté, stirring occasionally, 5 minutes or until tender. Whisk in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer, 5 minutes.
Scoop sweet potato flesh from skins and cut into ½-inch chunks. Add to the pot, and cook for 5 minutes.
Blend to a smooth purée using an immersion blender, or let cool and purée in batches with a regular blender.
Stir in lemon juice, and season with salt. Serve topped with a drizzle of toasted sesame oil.