Hot and creamy is this soup and a good start to a winter meal.
But you can easily eat it just on its own, with a piece of bread on the side.
For this dish I prepared a beef stock first, with a big slice of beef leg disc. I had some frozen swede and some carrot and added just 2 spring onions, garlic, bay leaves, chili and salt and pepper to the mix. It cooked for 45 min, then I added the chopped sweet potato chunks to get soft for 15 min more.
It takes a bit of time to separate all the ingredients from the stock you will use later in the soup. That method is a lot easier to prepare, because you can use what ever you have on hand and just put it in one pot and cook. If you do not like to prepare some stock on your own, you can save time by using just 2 stock cubes.
1 tbsp coconut oil
1 red onion
1 good knob of fresh ginger
2 sweet potatoes
200 ml coconut cream
3 tsp maple syrup
400 ml beef stock
salt and pepper
Roughly chop ginger and onion and saute it in coconut oil. Add the cooked chunks of sweet potato and 150 ml coconut cream and a bit of stock. It should just look like mash. Season it with salt and pepper and a 2 tsp of maple syrup.
Take a second pot and a fine mash sieve and press the potato onion ginger mix through.