Roasted Sweet Potato Carrot Soup

Instructions:

1. Toss the sweet potato and carrot cubes with olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 20–25 minutes until edges are mahogany-colored.
2. While the vegetables roast, heat oil in a pot over medium heat. Add the diced onion and cook until translucent.
3. Stir in the minced garlic and grated ginger and cook for 60 seconds until fragrant.
4. Add the roasted vegetables and vegetable broth to the pot. Bring to a light simmer for 5 minutes.
5. Stir in the coconut milk and lime juice.
6. Blend the soup using an immersion blender or stand blender until completely smooth and velvety.
7. Taste and add a pinch more salt if the flavors aren't popping.
8. Serve warm in bowls with a drizzle of extra coconut milk on top.