Roasted, Curried Sweet Potato Soup

1. 1

   Preheat the oven to 425u00b0F.

2. 2

   Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.

3. 3

   Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.

4. 4

   Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.

5. 5

   Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.