Roasted Sweet Potato Soup with Peanuts

Preheat the oven to 350 °F.

Peel and dice the sweet potatoes into approx. ¾ in cubes. Peel and chop the carrot coarsely. Cut the onion into eighths and put everything in a bowl.

• 10.6 oz Sweet potatoes (w/o skin)
• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)

Finely chop the garlic and ginger and add to the bowl.

• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Add the canola oil and the spices listed below to the bowl and mix thoroughly.

• 1 Tbsp Canola oil
• ½ tsp Cumin, ground
• ½ tsp Turmeric, ground
• 1 pinch of Crushed pepper
• Salt

Line a baking tray with parchment paper, spread the vegetables evenly on the baking tray and bake for approx. 20 minutes until the veggies are golden brown.

Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.

• 1 ⁠2⁄3 cups Vegetable broth
• Salt
• Black pepper

Finely chop the chives and peanuts.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 1 Tbsp Peanuts, roasted

Top the soup with the chives, peanuts and coconut milk.

• 1 ⁠½ Tbsp Coconut milk

Enjoy your meal!