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  Sweet Potato Cream Soup

In honor of the Toronto Vegetarian Food Fair, which wrapped up over the weekend, we bring you this delicious recipe from Fressen, one of Toronto's most popular veg restaurants. Sweet potatoes turn into a luxuriant treat with the addition of coconut milk and a few key spices.

Serves 2

What You Need:

2 large onions, diced
3 stalks of celery, cut into 1/4-inch slices
1/4 cup ginger, peeled and thinly sliced
1 medium carrot, cut into 1/4-inch slices
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 15-ounce can coconut milk
1/4 cup maple syrup or sweetener of choice
Salt to taste
Hot pepper sauce and scallions (garnish)

What You Do:

1. Saute onions over medium heat become caramelized. Add celery and ginger and sauté for 1 minute. Add the carrots and cook for 10 minutes.

2. Add sweet potatoes. Cover with water and simmer until potatoes are soft. Add the coconut milk, maple syrup, and salt and bring to a boil. In batches, transfer soup to blender, and process until very smooth. Garnish with swirl of your favorite hot pepper sauce and chopped green onions.

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