Ingredients:

  • 2 pounds (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) fresh ginger, peeled and minced
  • ½ teaspoon (2.5g) ground cumin
  • ¼ teaspoon (1.25g) chili flakes (or to taste)
  • 4 cups (950ml) vegetable broth (or chicken broth)
  • 1 (13.5 ounce / 400ml) can full-fat coconut milk
  • Juice of 1 lime
  • Salt and pepper to taste
  • Toasted pumpkin seeds (optional)
  • Chopped cilantro (optional)
  • Swirl of coconut milk (optional)
  • A drizzle of chili oil (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer. Roast for 30-40 minutes, or until tender and slightly caramelized, flipping halfway through.
  2. While sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute, until fragrant.
  3. Stir in cumin and chili flakes and cook for 30 seconds, until fragrant.
  4. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
  5. Carefully blend the soup until smooth using an immersion blender (or transfer in batches to a regular blender – be careful with hot liquids!).
  6. Stir in coconut milk and lime juice. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish as desired.