Ingredients

500 g Sweet Potatoes, halved

300 g Carrots, peeled

3 tbsp Olive Oil

2 Onions, halved

1 Full Head of Garlic

0.5 liter Vegetable Stock

100 ml Full Fat Coconut Milk

2 tbsp Apple Cider Vinegar

Salt and Pepper to taste
Directions
Step 1
For the Preparation of Vegetables for Roasting:
Step 2
Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.
Step 3
Cut the top off the head of garlic to expose the cloves and add this to the tin.
Step 4
Drizzle the vegetables and garlic with 2 tablespoons of olive oil.
Step 5
Season generously with salt and pepper.
Step 6
Cover the roasting tin with foil.
Step 7
For the Roasting of Vegetables:
Step 1
Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.
Step 2
For the Preparation of Soup:
Step 1
Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
Step 2
Scoop the sweet potato flesh out of the skins and add it to a blender along with the roasted carrots, onions, and squeezed garlic cloves.
Step 3
Add 0.5 liter (2.1 cups) of vegetable stock and 2 tablespoons of apple cider vinegar to the blender.
Step 4
Blend until smooth.
Step 5
For the Cooking of Soup:
Step 1
Transfer the blended mixture to a large pot.
Step 2
Stir in the full-fat coconut milk.
Step 3
Add more salt and pepper to taste if needed.
Step 4
Heat the soup over medium heat until it's hot, but avoid bringing it to a boil.
Step 5
For the Serving:
Step 1
Serve the soup in bowls, topped with a swirl of coconut milk.