Ingredients:

  • 2 lbs (900g) sweet potatoes, peeled and cubed
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups (950ml) vegetable broth (or chicken broth for non-vegetarians)
  • 1 cup (240ml) coconut milk (full-fat, for creaminess)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, chopped fresh cilantro, a swirl of cream

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes, onion, carrots, and celery with olive oil, salt, and pepper.
  2. Spread vegetables in a single layer on the baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized.
  3. While vegetables roast, sauté the minced garlic in the soup pot until fragrant.
  4. Add the roasted vegetables and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  5. Use an immersion blender (or transfer to a regular blender in batches) to blend the soup until smooth and creamy.
  6. Stir in the coconut milk, cinnamon, ginger, nutmeg, and cayenne pepper (if using). Season with salt and pepper to taste.
  7. Heat gently through. Do not boil. Serve hot, garnished as desired.