Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh ginger, grated
  • 2 tbsp (30ml) olive oil
  • 2 lbs (900g) orange-flesh sweet potatoes, peeled and cubed
  • 2 medium (130g) carrots, sliced
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 cups (950ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and carrots, cooking until the onions are translucent and slightly browned.
  2. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  3. Toss in the cubed sweet potatoes and smoked paprika, stirring to coat the vegetables in the spiced oil.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the potatoes are fork-tender.
  5. Stir in the coconut milk and lime juice.
  6. Use an immersion blender directly in the pot, or transfer to a stand blender in batches, and process until the soup is completely smooth.