1poundssweet potatoes, peeled, and cut into bite size pieces
pinchsea salt flakes
4mediumshallots peeled and finely sliced.
1.5cupscoconut milk (full fat)
2tbspfresh chopped chives
Add 1 cup of vegetable broth, salt, and sweet potato chunks in a large saucepan, cover with a lid and bring to a boil. Reduce heat and let simmer for about 15-20 minutes until the potatoes are soft. Drain and cool under cold running water.
Put the pot back on the burner. Place oil and shallots over low-medium heat and cook until the onions are translucent, for about 2 minutes. Add spices and remaining broth, stir until fragrant.
Add sweet potatoes, remaining cup of broth and coconut milk into the pot. Stir well and allow to simmer for 5 minutes on low with the lid on.
Using an immersion blender blend until smooth. If you don't have an immersion blender, allow the soup to slightly cool and pour it into a blender an process.
This soup keeps well for 3 days in an airtight glass container in the fridge.