Preheat oven to 400 degrees. On a large sheet tray, toss the cubed sweet potatoes and onion with the spices and olive oil. Spread into an even layer and roast for 35-40 minutes, until sweet potatoes are soft and fork tender.
Combine the roasted vegetable in the blender with the stock/broth and coconut milk. Blend until smooth. Season to taste with salt and pepper.
Adjust thickness to your liking with a little water or more stock if desired. Once blended, heat in a saucepan if needed. Serve and enjoy!
Use sweet potatoes with darker skin and orange flesh for this recipe.
Sweet Onion – Sweet onion adds another level of flavor/sweetness so this soup.
Stock – Vegetable stock can be used as a vegetarian option.
Coconut Milk – Full-fat canned coconut milk will give you the best consistency.