roasted sweet potato and coconut soup

 

2 medium sweet potatoes, peeled & cubed

3 carrots, peeled & cut into 2-inch pieces

1 tablespoon olive oil

1 (15-ounce) can less-sodium chicken broth

1 teaspoon curry powder

1/4 teaspoon Kosher salt

1 cup coconut milk

Garnish: additional coconut milk and red pepper flakes

Preheat oven to 400 degrees F. Line a baking sheet with parchment. 

Combine sweet potatoes, carrots & olive oil; place on baking sheet in one layer. Roast at 400 degrees F for 30 - 40 minutes or until tender. 

Place in a large saucepan; add chicken broth. Bring to a boil, reduce heat and simmer 10 minutes. Add curry powder and salt; mix well. Remove from heat. Process until smooth using hand blender. Stir in coconut milk. Top with additional coconut milk and red pepper flakes, if desired.