Such a thick, nourishing soup. It makes a huge batch so I like to freeze it in small mason jars.
Sweet Potato Broccoli Soup
In a baking pan, add the sweet potatoes, onion and garlic, drizzle with 2 tbsp coconut oil and sprinkle with the spices. Mix well. Roast in oven at 350 degrees until tender, approximately 30 to 40 minutes depending on the size of your sweet potato cubes.
In a separate pan, add broccoli and drizzle with coconut oil. Roast in oven for 15 to 20 minutes, until stalks become tender.
Meanwhile, heat the vegetable broth in a large pot. Add roasted vegetables (both the sweet potato mixture and the broccoli) to the broth and mix well.
Remove from heat and use an immersion blender to blend until smooth. Return to heat, add coconut milk and stir.
It's delicious topped with a drizzle of coconut milk, with homemade gluten free bread and raw vegetables on the side. Leftover soup can be stored in canning jars, cool, and freeze (leave some space for expansion).