Roasted Sweet Potato Coconut Soup

I live in Sonoma County and a summer day here can mean 100 degrees at 2 pm and a chilly 52 degrees by bedtime. So, I guess a summer soup recipe isn't all that odd, really. Anyway, this soup is good enough to eat cold, so if you live in a 100-by-day and 98-by-night region, you can still enjoy this. (I grew up just about 90 miles from here in the Central Valley which was a 114-by-day and 95-by night kind of place. Yes, California has micro-climates!)

This soup can be super simple or you can add some wonderful tastes to it. Here's a medium-simple version:

Roasted Sweet Potato Coconut Soup
Makes 3-6 servings

1-2 medium Sweet Potatoes (you can sub a couple carrots for a potato)
1 med onion, chopped or sliced
1-3 cloves garlic
1-2 tbs olive oil or coconut oil 
1 cup veggie broth
2 cups water
1-2 tsp salt (if broth is no-salt)
1-2 tsp coconut aminos
1 can coconut milk

Flavors to add for variety: ginger, ground pepper, horseradish for heat, cinnamon. If you are doing nightshades, curry or chili is a nice touch.

Cut sweet potatoes into 1/4's and spray lightly with coconut or olive oil spray. Roast in 350 degree oven for about 10-20 minutes (depending on thickness of your sweet potato), turning once. They will be done when pricked with a fork and are soft all the way through. Let cool and then peel. (You can also roast your onions and garlic with the potatoes.) Cut into small chunks. (Chunk size is up to you. If you plan to puree this to a totally smooth soup, keep them big, it just doesn't matter. But if you want a chunky soup, them cut them into smaller chunks.)

If you haven't roasted your onions/garlic with your potatoes, fry them in the oil (or water) until tender, adding garlic half way. Add a little water to deglaze the pan, then add veggie broth, salt and water. Add your sweet potato chunks and simmer until warm.

If you like a chunky soup, spoon out some of the chunks and set aside. If you have a wand mixer, blend until the desired creaminess is attained, or scoop (carefully...it's hot!) into your blender or food processor to blend. Put it all back in the pot and add back in your chunks if you took some out. Now add in your coconut milk and heat/stir until warm. It's best not to overheat or boil once you have added the coconut milk.

The thickness of this soup will depend on so many things...how many potatoes you used and just how big they are; which kind of coconut milk/cream you use and how thick it is. Keep it on the thick side as you go since you can always make it thinner with more water. Making it thicker is harder...if you've got an extra sweet potato (or carrot) on hand, you can quickly microwave one and add it to the soup and blend again.