Sweet Potato and Coconut Soup

In the idyllic pre-pandemic days of late winter, my husband and I took a little trip to the charming Opinicon Hotel (www.opinicon.com) for lunch. I had a great tasting smoky Caesar cocktail, which was pretty much a meal in itself. My husband had a very enjoyable sweet potato coconut soup, which I have attempted to reproduce here. I'm not sure why I took such an unattractive photo of the soup. Trust me, it tastes better than it looks.

Ingredients:

• 1 small to medium onion diced
• 1 very large sweet potato (or 2 medium sweet potatoes) peeled and diced
• about a tablespoon of peeled ginger root grated (or use ground ginger to taste)
• about a half a tin of coconut milk
• a litre of chicken broth (homemade, store-bought, or a reconstituted bouillon cube)
• salt and pepper to taste

Methods:
In a pot (large enough to contain all the ingredients) sauté the onion in butter until translucent but not brown. Add the ginger, sweet potato and chicken broth to the pot and bring to a boil. Turn down to a simmer and cook covered until the sweet potato is soft when tested with a knife tip.

Purée the soup in a blender (in batches) or by using an immersible blender (which is what I use). Stir the coconut milk into the soup . Reheat as necessary and add salt and pepper to taste.