Measurements

• 2 medium sweet potatoes
• 3 large carrots
• 1 large onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1 cup coconut milk
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes and carrots with 1 tablespoon olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 25-30 minutes until tender.
• In a large pot, heat remaining olive oil over medium heat.
• Add onions and sauté until translucent, about 5 minutes.
• Stir in garlic, ginger, cumin, coriander, and paprika.
• Cook for 1-2 minutes until fragrant.
• Add roasted vegetables to the pot.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in coconut milk and lime juice.
• Adjust seasoning with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.