Oven-Roasted Sweet Potato Soup
Ingredients
- 1 1/2 pound sweet potatoes
- 1/2 pound carrots
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 inch ginger
- 1 teaspoon ground cumin
- 5 - 7 cups vegetable broth (adjust for desired consistency)
- 1/2 14-ounce can coconut milk or more to taste
Preparation
Preheat oven to 400°F or 200°C
Peel and chop the sweet potatoes, carrots, onion, garlic, and ginger
Toss the chopped vegetables with olive oil, salt, pepper, and cumin
Spread the vegetables on a baking sheet and bake for 30 minutes until tender
Transfer the roasted vegetables to a pot and add vegetable broth and coconut milk
Blend the mixture until smooth using an immersion blender or a regular blender
Heat the soup through and adjust seasoning if needed
Serve the soup warm
Notes
This soup is creamy, earthy, and slightly sweet, ideal for autumn or winter weeknight dinners
Adjust the amount of vegetable broth to achieve your preferred consistency
