Creamy soup with coconut milk

Ingredients:

• 1 cup peeled and chopped potatoes
• 2 tbsp. l. coconut oil
• 0.5 cup chopped green onions, white parts separated from green parts
• 1 tbsp peeled and chopped ginger root
• A pinch of cayenne pepper
• 1 bay leaf
• 1 clove garlic, minced
• 3.5 cups lightly salted vegetable broth
• 3 cups chopped orange bell pepper
• 1/4 cup coconut milk
• Chopped fresh cilantro, for serving

Preparation:

1. Heat the coconut oil in a medium saucepan over medium heat. Add the white parts of the green onions and cook, stirring, until softened, 3-4 minutes. Add the potatoes, ginger, cayenne pepper, bay leaf, garlic, 1/2 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a boil.
2. Add the bell peppers and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, remove the bay leaf, and let the soup cool for at least 5 minutes.
3. Blend the soup thoroughly until smooth using an immersion blender or in 2-3 batches in a regular blender (do not fill the blender more than halfway). If necessary, reheat the soup and adjust the consistency with water, then season with salt and pepper to taste.
4. Serve the soup hot, sprinkled with chopped cilantro and green onions.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.