🥕 Ingrédients

• Sweet potato: one medium to large sweet potato will work for this recipe. You can also use a regular white potato if you prefer.
• Carrots: you’ll need about 4 large carrots for this soup, or the equivalent of about 2 cups cut.
• Onion: a regular cooking onion. You can also substitute for 2 shallots if you prefer.
• Garlic: make sure to use fresh garlic, not powdered for this recipe.
• Ginger: this is the key ingredient to give this soup a cozy and warming effect. Make sure to use fresh ginger.
• Vegetable broth: I recommend using low-sodium broth so you can control how salty the soup turns out.
• Cayenne pepper: just a pinch for a little extra spice.

👨‍🍳 Instructions

1. Preheat your oven to 400 degrees F and line a pan with parchment paper.
2. Toss the sweet potatoes and carrots with 1/2 tbsp avocado oil, then spread onto thepanand bake for 20-25 minutes until lightly browned.
3. Heat the avocado oil in a large pot on medium heat. Add the onions and garlic, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
4. Add your vegetable broth and bring the soup to a light boil. Reduce heat to low and let simmer for 10 minutes.
5. Transfer soup to ablender(or use an emersionblender) and blend soup until smooth. Season with salt and pepper to taste.