Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • ½ tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and quartered onions on the baking sheet with olive oil, salt, and smoked paprika. Spread them in a single layer and roast for 25-30 minutes, tossing halfway through, until the edges are mahogany-colored and fragrant.
  2. Place a pot over medium heat. Add a splash of oil and sauté the minced garlic for about 1 minute until fragrant. Pour in the vegetable broth and bring to a gentle simmer.
  3. Transfer the roasted vegetables directly from the pan into the simmering broth. Stir in the coconut milk and maple syrup.
  4. Using an immersion blender, blend the mixture on high until the soup is completely smooth. If using an upright blender, work in batches and leave the lid slightly cracked to let steam escape.
  5. Stir in the fresh lime juice and black pepper. Taste the soup to ensure the acidity from the lime balances the richness of the coconut milk.