Ingredients:

  • 2 lbs orange-flesh sweet potatoes, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp smoked paprika
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  2. Spread the potatoes in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and insides are tender.
  3. While the potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  4. Stir in the minced garlic, grated ginger, and smoked paprika, cooking for another 60 seconds until fragrant.
  5. Add the roasted sweet potatoes and vegetable broth to the pot.
  6. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to marry.
  7. Stir in the coconut milk and lime juice.
  8. Use an immersion blender directly in the pot—or transfer to a high-speed blender—and process until the texture is velvety smooth.