food matters / 37 4 – 6 servings Ingredients: 3 tablespoons coconut oil or canola oil 1 medium onion, chopped 1 tablespoon grated fresh ginger root 2 garlic cloves, finely chopped 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground turmeric ½ teaspoon freshly ground black pepper ¼ - ½ teaspoon ground cayenne, to taste Kosher salt 2 pounds sweet potatoes, peeled and chopped into chunks 1 (13.5-ounce) can coconut milk Grated zest and juice of 1 lime Garnish: ¼ cup yogurt 2 green onions, sliced thin Crushed red chili (optional) Directions: Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, ginger and garlic and cook until the onion is softened and translucent. Add the coriander, cumin, turmeric, cayenne and black pepper, stir- ring to coat the spices in the oil. Add the sweet potatoes, 2 teaspoons salt and 5 ½ cups water to the pot. Bring to a simmer, then lower the heat and simmer partially cov- ered until the sweet potatoes are tender, 25-30 minutes. Stir in the coconut milk, lime zest and juice and let cool slightly. Puree the soup in a blender or with a handheld immersion blender until smooth. Taste for seasoning, adding more salt, spice and/or lime juice if you like. Serve in bowls topped with some yogurt, green onions and chili. Coconut-Lime Sweet Potato Soup Serve this soup with a green salad and warm naan flatbread for a simple supper The upper School aT Brave. BrillianT. BoundleSS. Rigor becomes reward. Honor becomes instinct. Leadership becomes habit. Futures become limitless.