Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp 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
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a sheet pan.
  2. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the insides are tender when pierced with a fork.
  3. While the potatoes roast, heat a splash of oil in your pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  4. Stir in the minced garlic, grated ginger, and smoked paprika; cook for just 60 seconds until the mixture smells fragrant and nutty.
  5. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors marry.
  6. Remove from heat and stir in the coconut milk and lime juice.
  7. Use an immersion blender to blend until the soup is completely smooth and velvety.