Wash & chop all of your sweet potato, leaving half of the skins on for extra fibre.
Melt 2 tablespoons of coconut oil in two roasting trays, and then toss the sweet potato chunks around in the oil & sprinkle with salt.
Roast them for 1.5 hours on 180 Celsius, fan forced or 190 non fan forced. Check them half way and toss them to ensure even cooking.
Half an hour before the SP’s are done, put the other 2 tbsp of coconut oil in base of a large pot – Cast Iron is perfect, Stainless is also fine, just notaluminium because I think it is dodgy from what I have read, and leaches compounds into us, especially when the food being cooked in it is acidic. You want to feel that the pot is way too big…when you add the SPs after roasting, it’ll be perfect.
Pop the onions into the pan, on medium heat and fry until golden. Then add garlic, fresh tumeric, herbs, chicken stock and seaweeds. Simmer for 20 mins to intensify the flavour of the liquid. taste and season with salt and pepper accordingly.
Then pop your cooked and mushy sweet potato chunks into the liquid to let it absorb it all. If it feels like there’s just not going to be enough liquid, at this stage, it’s fine to add a little extra filtered water.
All you now need to do is blitz your soup, add the cream ( or a little drizzle of coconut cream) if you’re going for extra nourishment, and you are done! Serve with some chunky slices of stone ground whole spelt sourdough if you like & it also freezes really well.