Ingredients:

  • 2 lbs orange-flesh sweet potatoes, peeled and cubed
  • 1 large yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp freshly grated ginger
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until edges are charred and caramelized.
  2. Transfer the roasted vegetables into a pot. Stir in the grated ginger, smoked paprika, and cinnamon.
  3. Pour in the vegetable broth and bring to a gentle simmer over medium heat for 5–10 minutes to allow flavors to marry.
  4. Stir in the coconut milk and blend using an immersion blender or high-speed blender until the soup reaches a velvety consistency.
  5. Stir in the fresh lime juice just before serving to brighten the flavor profile.