Ingredients
2 tbsp olive oil
3/4 cup chopped shallots
1 carrot peeled and diced
1 celery rib diced
5 cloves whole roasted garlic
2 large sweet potato or about 5 cups cut into 1inch pieces
2 cups vegetable stock
2 cups water
1/8 tsp ground nutmeg
1 -13 ounce can coconut milk
Directions.. In a large soup pot over medium heat add olive oil and shallots and sauté for 3 minutes. Add celery and carrot and cook additional 6 minutes. Add sweet potato, stock, garlic, water and nutmeg.. bring to a boil.. then reduce to a simmer for approx 20-25 minutes until sweet potatoes can be pierced easily with a fork. Remove from heat. Using an immersion blender combine until smooth. Check for seasoning. Slowly stir in coconut milk then heat and serve. Enjoy.
