1.5 tablespoon coconut oil (or oil of your choice)
2 tablespoons honey
2 small sweet potatoes, peeled and chopped
1 teaspoon paprika
½ teaspoon cayenne pepper (leave out if you don't like your food spicy)
1 white onion, diced
2 cloves garlic, minced
2 tablespoons fresh ginger, finely chopped
1 tablespoon curry powder
1 teaspoon cumin
6 cups vegetable stock
Directions
Preheat oven to 180 degrees or 356 degrees Fahrenheit
Coat carrots in coconut oil and honey and roast in the oven for 40 minutes
Coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 30 minutes or until tender
Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent
Add curry powder and cumin to onions and mix well for around one minute
Add vegetable stock and simmer for 10 minutes
Allow stock to cool a little
Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree
Recipe by at https://www.caseyjade.com/carrot-ginger-sweet-potato-soup/