Ingredient

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 heaping teaspoon sea salt
• Freshly ground black pepper
• 3 medium sweet potatoes, 1½ pounds, peeled and cubed
• 1 apple, peeled and chopped
• 3 garlic cloves, grated
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon apple cider vinegar
• 3 to 4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk, reserve ¼ cup for garnish
• Pepitas, for garnish
• Fresh cilantro, for garnish
• Aleppo pepper or red pepper flakes, for garnish
• Crusty bread, for serving

Direction

1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and the apple and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
2. Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar and then 3 cups of the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, cilantro, and Aleppo pepper, if desired. Serve with crusty bread.