Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed and peeled
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tbsp lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes, onion wedges, and smashed garlic on a large rimmed baking sheet with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until edges are golden brown.
  2. Transfer the roasted vegetables directly into a pot or Dutch oven. Stir in the vegetable broth, ground cumin, and smoked paprika. Bring to a gentle simmer over medium heat for approximately 10 minutes.
  3. Stir in the full-fat coconut milk and maple syrup. Use an immersion blender to blend the mixture directly in the pot until completely smooth.
  4. Finish by stirring in the lime juice to balance the flavors and serve.