Roasted, Curried Sweet Potato Soup

Ingredients

• 1
  
  large sweet potato, peeled and diced (about 2 cups)
  
• 3
  
  tablespoons melted coconut oil, divided
  
• 1/2
  
  teaspoon ground cinnamon
  
• 1
  
  large yellow onion, peeled and finely diced
  
• 2
  
  garlic cloves, minced
  
• 2
  
  tablespoons ground curry powder
  
• 1
  
  pint good quality vegetable stock
  
• 
  
  Coarse sea salt
  
• 
  
  Cilantro and toasted pumpkin seeds for serving
  

Directions

1. Preheat the oven to 425ºF.
2. Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
3. Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
4. Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
5. Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.