Whole30 Friendsgiving Recipe: Roasted Sweet Potato Soup from The Whole30 Friends & Family

Try this creamy soup—made of pureed sweet potatoes and coconut milk flavored with cumin, garlic, ginger, jalapeño, lemon juice, and coriander—as a creative first course for your Friendsgiving feast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

PREHEAT the oven to 450°F.

Step 2

LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine.

Step 3

TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown.

Step 4

HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat.

Step 5

USE an immersion blender to blend the soup in the pot. (Or let the soup cool briefly, then care-fully transfer to a blender in batches. Cover and pulse a few times, then blend until smooth.)

Step 6

TOP each serving with some pepitas.

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