Sweet Potato Soup

The Ingredients

1 baked sweet potato

1 can coconut milk

1/2 cup water

ginger

cumin

coriander

allspice

1/4 cup cream cheese

I had a leftover baked sweet potato and discovered I could do something magical with it. First, I peeled off its skin. Then, I added the coconut milk and water and let simmer. I threw in the spices and cream cheese and brought it to medium-high heat. Then, I used an emulsifier to turn it into a purée. The great thing about the soup is that it can also be served chilled or at room temperature as a springtime gazpacho. 

Enjoy!

Creamy, smooth texture!