Spicy Sweet Potato Soup

2 tbsp. coconut oil
2 cups thinly sliced onion
4 garlic cloves, minced
2 tsp. paprika
1 tsp. ground coriander
2 tsp. cayenne pepper [reduce]
5 cups sweet potato, peeled and cubed
8 cups prepared chicken broth
Pepper to taste

Melt coconut oil in large soup pot or Dutch oven on medium. Add onion, cook uncovered for 5 to 10 minutes, stirring often until softened (do not brown).

Add garlic, paprika, coriander and cayenne pepper; continue to heat and stir for about 1 to 2 minutes until fragrant.

Add sweet potatoes and toss until coated.

Add broth and stir. Increasing heat bring to a boil.

Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring occasionally until sweet potatoes are tender.

Remove from heat, let stand for 5 minutes.

Process mixture in 2 batches, in a food processor, or blender until smooth.

Return to pot.

Add pepper. Stir and return to a boil on medium high.

Continue to heat and stir until heated through.

Ladle soup into bowls, sprinkle chives over the top. Serve immediately.

Number of Servings: 8

By: WEEBLE-WOBBLE. Adapted from SparkPeople