2 peeled purple sweet potatoes
1 glove garlic
2-3 fresh thyme sprigs (or 2 tbsp dried thyme)
100ml red cooking wine
1/2 can of coconut milk
salt and pepper
3-4 cups of water
Sear diced onions, chopped garlic and diced sweet potatoes in a big pot with avocado or coconut oil until lightly brown. Deglaze with wine and add water to cover the potatoes. Add fresh thyme, parsley, salt and pepper.
Cook sweet potatoes over low to medium heat until they are soft to puree (45-60 minutes). Puree with hand blender t0 a smooth and creamy soup. Add coconut milk for a richer flavor and cook for another 10 minutes over low heat. Add salt if needed and enjoy with crispy sweet potato chips.
Store soup in fridge for up to 3 days or in freezer.