Ingredients
1 1/2 pounds sweet potatoes peeled and cut into ½ -inch pieces
1 medium yellow onion coarsely chopped
2 medium carrots peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper
2 teaspoons cumin seeds crushed
3 cloves garlic minced
1 piece 2 inches fresh ginger, peeled and chopped
1 jalapeño seeded and chopped
4 cups chicken broth
1 14-ounce can coconut milk
2 tablespoons fresh lemon juice
1 teaspoon ground coriander
InstructionsPREHEAT 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. |
