Cilantro Spinach Sweet Potato Soup

Cilantro Spinach Sweet Potato Soup
Makes 6.5 cups / 1.5 liters

from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/

Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach

Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.