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Roasted Sweet Potato & Coconut Cream Soup
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Ingredients
2
cups
sweet potatoes
peeled and cubed
half a sweet onion
skin on and cut in half
1
tablespoon
extra virgin olive oil
1 1/2
cups
vegetable or chicken broth
1/2
cup
unsweetened full-fat coconut milk
2
teaspoons
lime juice
1/2
teaspoon
ground ginger
1/2
teaspoon
sea salt
Instructions
Preheat oven to 400 degrees.
Toss sweet potatoes and onion in olive oil and place on a single layer on parchment paper lined baking sheet. Bake for 30 minutes.
Peel skin off onion and add all ingredients into a medium pot on the stove. Bring to a simmer over low-medium heat.
Once heated through, transfer contents to blender and puree until smooth.
Garnish with cilantro or a swirl of coconut milk.