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Ingredients
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Soup
Garnish (optional)
Method
Soup
- 1
Preheat and prepare vegetables
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Place the cubed sweet potatoes, chopped onion, and carrots on the sheet in a single layer. Toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cumin, smoked paprika, and ground coriander until evenly coated.
- 2
Roast vegetables
Roast the vegetables for 30–35 minutes, turning once halfway through, until the sweet potatoes are tender and edges are caramelized. In the last 10 minutes, add the garlic cloves to the pan so they roast without burning.
- 3
Sauté ginger
While the vegetables roast, warm the remaining 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped ginger and sauté for 1–2 minutes until fragrant (do not brown).
- 4
Combine roasted vegetables and broth
When the roasted vegetables and garlic are done, transfer them to the pot with the ginger. Add the vegetable broth and bring to a gentle simmer over medium heat. Use a spoon to scrape any browned bits from the roasting sheet into the pot (add a splash of broth to loosen them if needed).
- 5
Simmer
Reduce heat to low and simmer for 8–10 minutes to allow flavors to meld.
- 6
Blend until smooth
Using an immersion blender, puree the soup until smooth and creamy directly in the pot. Alternatively, carefully transfer the soup in batches to a blender (do not overfill) and blend until smooth, then return to the pot. If the soup is too thick, add up to 1/2 cup additional vegetable broth to reach desired consistency.
- 7
Finish with coconut milk and seasonings
Stir in the coconut milk, maple syrup, apple cider vinegar, and the remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Warm gently over low heat for 2–3 minutes; do not boil after adding coconut milk. Taste and adjust seasoning (salt, pepper, or a splash more vinegar) as needed.
Garnish (optional)
- 8
Toast the pumpkin seeds in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until they pop and smell nutty. Remove from heat and set aside.
- 9
Ladle soup into bowls. Drizzle each serving with a teaspoon of coconut milk, sprinkle with toasted pumpkin seeds, chopped cilantro or parsley, and a pinch of red pepper flakes if using. Serve immediately.