1 cup finely diced yellow onion (about 1 medium onion)
1/2 cup finely dice celery (about 2 celery stalks)
3 garlic cloves
1 teaspoon dried oregano
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chicken or vegetable stock
14 ounces canned coconut milk
Additional salt and pepper to taste
Directions
Begin by roasting the sweet potatoes. Preheat oven to 400 – degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place down on lined baking sheet. Roast for 30 minutes at 400-degreesF. Discard peels. Transfer to a bowl and thoroughly mash.
While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
Whisk in masked sweet potatoes until combined. Salt and pepper to taste. For a smother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
Serve warm. If you are so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.
