- 2 1/2 to 3 pounds sweet potatoes
- 2 (14-ounce) cans coconut milk
- 2 cups chicken or vegetable broth
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
Peel sweet potatoes and cut into 1-inch cubes; steam until fork tender.
Transfer potatoes into a large pot; add coconut milk and broth. Using an immersion or stand-up blender, blend until very smooth. Soup can be strained if a very smooth texture is desired. Add salt and cayenne pepper.
Bring to a gentle boil and serve promptly.
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