Roasted Sweet Potato Soup
peeled and cut into 1/2" cubes
large cooking onion
peeled and cut into 1/2" pieces
(or vegetable broth for vegan)
ground black pepper
13.5 oz can (1 1/2 cups) coconut milk
cooked until crisp and chopped for garnish (optional)
for garnish (optional)
Preheat oven to 450 F. Toss together vegetables with oil, thyme, cumin, and salt.
Roast on foil-lined baking sheet for 25 minutes or until soft.
Meanwhile, heat stock in a large pot. When the vegetables are finished, add them to the stock along with the black pepper and coconut milk.
Using an immersion blender, puree until as smooth as desired. Allow the soup to simmer and blend the flavours until ready to serve.
Garnish with chopped bacon and parsley just before serving, if desired.