Sweet Potato Soup with Coriander Pesto

I could eat soup everyday. And I often do. I usually make a big pot of soup over the weekend and take my thermos everywhere I go for a quick lunch during the week.
This soup is perfect for the winter. It's sweet and spicy to warm you up and even better topped with a bit of coriander pesto.

Sweet potato soup with coriander pesto

for the soup:
1tbsp olive oil
1 onion, diced
2 cloves of garlic, sliced
3 medium sweet potatoes, in chunks
1 large potato, in chunks
1 liter chicken or vegetable stock
1 tsp cinnamon
1 tsp chili powder
salt and pepper

Heat the oil in a large pot over medium heat. Add onion and cook for about 5 minutes until cooked but not browned. Add garlic and cook 2 more minutes. Add all the potatoes, stock, cinnamon and chili and bring to a boil. Reduce heat and let simmer for 30 more minutes or until potatoes are soft. Puree the mixture using a blender and season with salt and pepper. Top with coriander pesto. 

for the pesto:
small bunch coriander
handful almonds
1 clove of garlic
juice from half a lemon
olive oil

Add the first four ingredients to a blender and mix until blended. Slowly add olive oil until a nice consistency is reached. Store in refrigerator.