Ingredients:

  • 2 lbs orange-flesh sweet potatoes, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups vegetable broth (low sodium)
  • 1 tsp smoked paprika
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until edges are mahogany-colored and tender.
  3. Heat 1 tbsp olive oil in a pot over medium heat. Sauté the diced onion for 5–7 minutes until translucent and soft.
  4. Stir in the minced garlic, grated ginger, and smoked paprika. Cook for 60 seconds until fragrant.
  5. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Stir in the coconut milk and lime juice.
  7. Use an immersion blender to puree the soup directly in the pot until completely smooth.