Roasted Carrot and Sweet Potato Soup

Ingredients

• 4 large carrots, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 can (14 oz) coconut milk
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss chopped carrots, sweet potatoes, and chopped onion with olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and black pepper.

3. Spread the vegetable mixture on a baking sheet in a single layer.

4. Roast in the preheated oven for 30-35 minutes or until the vegetables are tender and slightly caramelized.

5. Transfer the roasted vegetables to a large pot.

6. Add vegetable broth to the pot and bring the mixture to a simmer.

7. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

8. Stir in coconut milk, adjusting the consistency if needed.

9. Season with additional salt and black pepper if necessary.

10. Heat the soup over low heat until warmed through.

11. Serve the Roasted Carrot and Sweet Potato Soup hot, garnished with chopped fresh cilantro.

Enjoy this velvety and flavorful soup as a comforting and nutritious meal!