Ingredients:

  • 3 lbs yams or sweet potatoes, cubed
  • 2 large carrots, chopped into chunks
  • 2 red bell peppers, quartered
  • 1 large red onion, wedged
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 6 cups low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro or parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss your cubed yams, chopped carrots, quartered red peppers, and red onion wedges on a baking sheet with 3 tbsp olive oil, salt, and pepper. Spread them in a single layer so they have room to breathe.
  3. Roast for 20-25 minutes until mahogany colored and slightly charred. You'll smell a sweet, roasted aroma filling the room.
  4. Heat 2 tbsp olive oil in your heavy pot over medium heat.
  5. Sauté the minced garlic and grated ginger for about 2 minutes until fragrant and sizzling.
  6. Stir in the ground cumin and smoked paprika. Toast them for 30 seconds until the spices smell warm and nutty.
  7. Transfer all those roasted vegetables from the pan into the pot, scraping up any brown bits from the tray.
  8. Pour in the vegetable broth and bring it to a gentle simmer for 5-10 minutes.
  9. Stir in the full fat coconut milk.
  10. Use your immersion blender to process the soup until it reaches a silky, velvety consistency.
  11. Stir in the fresh lime juice just before serving to brighten the flavors.