Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 medium carrots, sliced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  2. Add the cumin, smoked paprika, cayenne, salt, and pepper directly to the onion mixture. Stir constantly for 1 minute until the spices darken slightly and smell toasted.
  3. Add the cubed sweet potatoes and carrots, stirring to coat in the spice oil. Pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  4. Stir in the coconut milk and lime juice. Use an immersion blender directly in the pot to puree the soup until completely smooth and velvety.