2 Shallots, diced roughly

4 cloves garlic minced

1 large sweet potato

2 Tbsp yellow curry powder

1/4 tsp ground ginger

1 tbsp coconut sugar

3/4 tsp sea salt + 1/2 tsp pepper

1 Scallion (finely chopped for garnish)

3 cups coconut milk (either light coconut milk or plain coconut beverage)

Add sweet potato to a pot of salted boiling water.

Boil for 10-12 minutes or until fork tender

Remove from heat and pour off water and let sweet potato cool.

Remove the skin and dice. Set aside

Start the soup by sweating the scallions in a large pot over medium heat in 1/2 Tbsp coconut (or olive) oil.

Cook for a few minutes and then add garlic and stir.

Season with 1/4 tsp each salt and pepper, sugar and stir. Add sweet potatoes, curry powder

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.

Bring to a simmer and then reduce heat to low. Simmer for 20 minutes 

Puree using an immersion blender, food processor or blender.

Transfer back to the pot if needed and keep heat on low until ready to serve.