Roasted Sweet Potato Soup

 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

Instructions PREHEAT 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.