Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until they are soft and fragrant.
- Stir in the diced sweet potatoes, ground cumin, and turmeric. Cook for another 2-3 minutes to allow the spices to bloom and the sweet potatoes to absorb the flavours.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the coconut milk (or heavy cream) and the marinated peppercorns. Adjust the seasoning with salt and pepper to taste.
- Ladle the soup into bowls and garnish with a drizzle of coconut milk, extra marinated peppercorns and a sprinkle of dried chili flakes (for extra heat).
