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4 big sweet potatoes, cut coarsely
2 garlic cloves
4 tablespoons of Royameal olive oil
or 2 tablespoons of butter
6 tablespoons of Royameal coconut cream
1/2 teaspoon of black pepper
A pinch of nutmeg
2 tablespoons of date honey
Salt, as needed
Water to cover the vegetables
Fry the vegetables in a deep pot, until golden.
Add water to fully cover the vegetables (about 2.5-3 liters)
Bring to boil and cook on a high flame for 10 minutes.
Lower the heat and cover, cooking for about an hour.
Grind the soup in a hand blender, then return to cooking.
Add the coconut cream, date honey, salt and pepper.
Cook for about 7 minutes.
** The texture should be silky. Add water/coconut cream as needed.
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