Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 4 cups low-sodium vegetable broth
  • 1 tbsp high-heat cooking oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • 1/2 cup full-fat coconut milk
  • 2 tbsp toasted pumpkin seeds for garnish
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat oil in a 6-quart heavy-bottomed Dutch oven or stockpot over medium-high heat.
  2. Add the diced onions and cubed sweet potatoes to the pot simultaneously. Sauté for 8–10 minutes, stirring occasionally, until the edges of the potatoes develop a mahogany-colored brown crust from the Maillard reaction.
  3. Add the minced garlic and grated ginger during the last 60 seconds of sautéing to aromatize without burning.
  4. Pour in the vegetable broth, using a wooden spoon to scrape the bottom of the pot to release the browned bits (the fond). Add smoked paprika, turmeric, and cayenne pepper.
  5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes until the sweet potatoes are fork-tender.
  6. Using a high-speed immersion blender (or transferring in batches to a stand blender), process the soup until completely smooth and emulsified.
  7. Stir in the apple cider vinegar and coconut milk. Season with salt and cracked black pepper to taste. Garnish with toasted pumpkin seeds before serving.