Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 lb carrots, peeled and sliced into rounds
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • 1 can (400ml) light coconut milk

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes and carrots on a parchment-lined sheet pan with olive oil, smoked paprika, salt, and pepper, spreading them in a single layer.
  3. Bake for 25–30 minutes until the edges are mahogany-colored and the centers are tender.
  4. While vegetables roast, heat a splash of oil in a Dutch oven or heavy-bottomed pot over medium heat and sauté the diced onion until translucent, about 5 minutes.
  5. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  6. Transfer the roasted vegetables into the pot with the aromatics.
  7. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes to marry the flavors.
  8. Stir in the coconut milk and process the soup until completely smooth using an immersion blender or a high-speed blender.
  9. Remove from heat.