Sweet Yam and Toasted Coconut Soup

In a pot of boiling water add cubed yams and cook for 15 minutes or until tender enough to puree. Drain and add potatoes into a food processor. Pulse several times then add coconut milk, and run processor 2 minutes on high.

Transfer ingredients into a soup pot with a lid and heat on medium low heat. Add milk, half of the melted butter, vegetable stock, allspice, cinnamon, nutmeg and both extracts and stir well with a wooden spoon. Place lid on and cook for 15 minutes, stirring during cooking time.

In a small frying pan add the remaining melted butter and coconut flakes. Heat over medium heat until it turns golden brown, then set aside.

You can serve this soup warm or cold. Either way it is so scrumptious for a lunch or before-dinner appetizer. Add toasted coconut to the top when serving. Enjoy!