Thai Curry Sweet Potato Soup

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.

Arrange the sweet potatoes and carrots on the baking sheet and drizzle with the vegetable oil. Season with salt and pepper to taste. Bake the vegetables until they begin to brown and are tender, about 25 to 30 minutes.

Meanwhile, in a large pot or Dutch oven, melt the coconut oil over medium-high heat. Add the onion and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Stir in the garlic and curry paste and cook until they are fragrant, about 30 seconds. Slowly stir in the coconut milk and vegetable broth. Simmer the liquid over low heat until the flavours concentrate, about 10 to 15 minutes.

Carefully transfer the roasted vegetables to the pot and turn the heat off. puree the soup using an immersion blender and season it to taste with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 5 days.