Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 lbs (900g) orange-flesh sweet potatoes, peeled and cubed
  • 2 medium (120g) carrots, sliced
  • 1 tsp (2g) smoked paprika
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 can (400ml) full-fat coconut milk
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Heat the butter or oil over medium heat. Add the diced onion and cook until translucent and soft. Stir in the minced garlic and grated ginger, cooking for just 60 seconds until the fragrance is released.
  2. Toss in the cubed sweet potatoes, sliced carrots, and smoked paprika. Stir well to coat the vegetables in the fat.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are tender.
  4. Turn off the heat. Stir in the coconut milk. Use an immersion blender directly in the pot to puree the soup until completely smooth.