Sweet potato and coconut soup

Source: [Recipe 30]( https://www.recipe30.com/sweet-potato-and-coconut-soup.html/)
2lb – 900g Sweet potato (3 medium to large)
10oz – 270g carrots
1 cup coconut milk (keep 4 tbsp for garnish)
1 large brown onion
1 whole mild chili
½ tsp. powdered ginger
½ tsp. powdered cumin
6 cups of water
A few sprigs of fresh coriander (Cilantro)
3 tbsp olive oil
Peel the onion, carrots and sweet potatoes, dice all the vegetables.
Place a soup pot on high heat with a drizzle of olive oil. Add the onion and finely chopped chili. Sweat approx. 5 minutes. Add the rest of the vegetables, keep cooking while stirring for another 5 minutes. Cover with water, season and cook for 25 minutes.
Once cooked, blend using a stick blender or other types. Add the coconut cream and mix well, (keep 4 tbsp for garnish swirls).
Serve with a swirl of coconut milk and scattered coriander (cilantro) leaves.
**Notes:** I made some modification for my own tastes—I used grated ginger instead of powdered, and grated garlic as well, and added it to the onion and chili while it was cooking. It can also be good to add any dried spices in at this point, too, as sautéing them helps release their flavor.
When adjusting the seasoning, I would really taste it and adjust *after* adding the coconut milk rather than before as he does here.
For a little extra protein and fiber, you can add red lentils—obviously that will change the final texture, but red lentils tend to break down and get almost creamy when you cook them so they work well with the texture of the sweet potato.

via Gfycat