Books & Spoons Recipe for CHILI SWEET POTATO SOUP

A soup that I could eat every day for the rest of the days. It is easy to make, just peeling and chopping some veggies, and not that many either. And the smaller you cut them, the faster they will be done when cooking, then you can puré the veggies, do the finishing touch and let the delicious flavors entice you. 
This is a great soup course for a winter time multi-course dinner or served as it is as a meal with some hearty artisan bread on the side. It will warm you up from inside out with the slow heat from the chili peppers, yet the smoothness of the coconut milk will make the soup child-friendly as well.
I hope you all are having a wonderful beginning of the season celebration. Till next time
~ Cheers!

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A CHILI SWEET POTATO SOUP

• 1 large sweet potato, peeled and cubed
• 2 carrots, peeled and sliced
• 1,5 chili peppers, seeded and sliced
• 2 shallot onions, chopped small
• a thumb sized piece of ginger, shredded
• 5,5 oz can of coconut milk
• vegetable stock as needed

• Prepare all the vegetables as directed
• Set in a pot and add the vegetable stock, just enough to cover the veggies
• Cook until done. 
• Puré the vegetables in the cooking liquid with a hand mixer until smooth.
• Add coconut milk and mix well
• Bring up to the temperature if needed. 
• Taste the soup, add salt and pepper if desired. 
• Serve