Step 1

Warm oil in a large pot or Dutch oven over medium-low heat. Add garlic, ginger, and onion and cook until onions start to appear transparent, about 5 minutes.

Step 2

Add the sweet potatoes, vegetable broth, coconut milk, salt, and pepper. Increase heat to medium-high.

Step 3

As soon as it comes to a boil, reduce the heat to medium-low to bring it to a simmer. Cover and cook for 25 minutes, or until the potatoes are cooked through.

Step 4

Using an immersion blender, carefully blend until creamy and smooth. Alternatively, use your blender to process. You may need to do two batches, depending on the size of your blender. Adjust seasoning, if needed. Garnish and serve.