Roasted Sweet Potato Soup

Roasting the sweet potatoes first is the move that separates this from every other sweet potato soup. The high heat caramelizes the natural sugars and deepens the flavor in a way that boiling never will. Blended with coconut milk and warming spices, it's rich without any cream or butter.

Ingredients

• 3 large sweet potatoes (about 2 lbs), peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until caramelized and tender.
2. Heat remaining olive oil in a large pot over medium heat. Cook onion for 4 minutes until soft.
3. Add garlic, ginger, cumin, cinnamon, and cayenne. Stir for 1 minute until fragrant.
4. Add roasted sweet potatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Blend until completely smooth using an immersion blender or in batches in a countertop blender.
6. Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
7. Serve topped with toasted pumpkin seeds and fresh cilantro.

Variations

• Thai-inspired: Add 1 tablespoon red curry paste with the spices and garnish with Thai basil and crushed peanuts.
• Apple-sweet potato: Roast 2 peeled, cored apples alongside the sweet potatoes for a fruity twist.
• Chipotle version: Replace cayenne with 1-2 chipotles in adobo for a smoky, deeper heat.

Nutrition

Per serving: