Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 lbs (1.36kg) sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 medium (130g) carrots, sliced into rounds
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) ground cinnamon
  • 1 can (13.5oz/400ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Melt butter over medium heat in a large pot. Add diced onion and cook for 5 minutes until translucent. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  2. Stir in cumin, smoked paprika, and cinnamon; cook for 1 minute to bloom the spices. Add cubed sweet potatoes and carrots, stirring to coat. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until vegetables are fork-tender.
  3. Turn off the heat. Stir in coconut milk and lime juice. Use an immersion blender to blend until completely smooth. Season with salt and pepper to taste.