Add the water, veggie broth paste and bring to a boil. Reduce the heat and cook for about 25 minutes until you can easily break the sweet potatoes apart.
Once everything is cooked through, puree the soup with a hand mixer or high speed blender (make sure your blender is equipped for hot liquids).
Add the coconut milk, the juice of the lime and sea salt and pepper.
For the truffle popcorn:
Heat the coconut oil in a pot together with about three popcorn kernels. Place the lid on the pot and wait until the three kernels have popped. Remove them, and add the rest of the kernels. Do not forget to place the lid on the pot again! Wait until all kernels have popped (shake the pot in between to prevent burning). Transfer the popcorn into a large bowl, add the truffle oil and sea salt and mix well so everything is coated.
To assemble:
Fill each bowl with soup, decorate with a bit of coconut milk and coriander, and a handful of truffle-popcorn.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/sweet-potato-parsnip-soup-truffle-popcorn/