4cups(1liter)vegetable brothadd more or less based you your desired consistency
2pounds(1kg)sweet potatoespeeled and chopped
1largeapplepeeled and chopped
1teaspoonsalt
2twistsblack pepper
⅓cup(80grams)coconut milk
2tablespoonsapple cider vinegar+ 4 lime wedges to squeeze on top and cilantro for garnish, optional.
Heat 1½ tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 medium onion and 2 carrots (both chopped), and fry for 3 minutes, then add 2 cloves garlic, 1 inch ginger (both grated), 1 teaspoon ground cumin, and 1 pinch red pepper flakes and fry one more minute.
Now add 4 cups vegetable broth, 2 pounds sweet potatoes (peeled and diced), 1 large apple (peeled and diced), and season with 1 teaspoon salt and 2 twists black pepper.Cover with a lid, bring to a boil, then crack the top open and let simmer on medium heat for 20 minutes or until the sweet potatoes are fork tender.
Turn the heat off and blend with an immersion blender until smooth.
Stir in ⅓ cup coconut milk and 2 tablespoons apple cider vinegar, and simmer for five more minutes.
Taste and adjust for salt before serving with squeezed lime juice on top, a pinch of cilantro, and a drizzle of chili oil.