Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes, onion, and garlic on a rimmed sheet pan with olive oil, salt, and pepper. Roast for 30–35 minutes until edges are mahogany-colored and centers are tender.
  2. Transfer roasted vegetables to a pot. Stir in finely grated ginger, cumin, and maple syrup, toasting the spices for 1 minute.
  3. Pour in vegetable broth and bring to a gentle simmer for 5–10 minutes to allow flavors to marry.
  4. Remove from heat and stir in the coconut milk. Use a high-speed or immersion blender to process the mixture until completely smooth.
  5. Stir in fresh lemon juice just before serving to brighten the flavor.