Roasted Sweet Potato Soup
Try this creamy soup—made of pureed sweet potatoes and coconut milk flavored with cumin, garlic, ginger, jalapeño, lemon juice, and coriander—as a creative first course for your Friendsgiving feast.
Servings 10
Ingredients
- 1.5 lbs sweet potatoes peeled and cut into 1/2-in pieces
- 1 medium yellow onion coarsely chopped
- 2 medium carrots peeled and cut into 1-in pieces
- 4 tbsp extra-virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 2 tsp cumin seeds crushed
- 3 cloves garlic minced
- 1 2-in piece of fresh ginger peeled and chopped
- 1 jalapeño seeded and chopped
- 4 cups Whole30-compatible chicken broth
- 1 14-oz can Whole30-compatible coconut milk
- 2 tbsp fresh lemon juice
- 1 tsp ground coriander
- 1/4 cup toasted pepitas
Instructions
- PREHEAT the oven to 450°F.
- LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes, onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine.
- TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown.
- HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat.
- USE an immersion blender to blend the soup in the pot. (Or let the soup cool briefly, then carefully transfer to a blender in batches. Cover and pulse a few times, then blend until smooth.)
- STORE leftovers in the fridge for up to 4 days, or in the freezer for up to 3 months.