Ingredients

The following ingredients have 6 Servings
  • 2 large sweet potatoes (or about 5 cups peeled and cubed sweet potato)
  • 1 medium onion (thinly sliced)
  • 2 garlic cloves (peeled)
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. maple syrup
  • 3-4 cups no salt-added vegetable broth (depending on how thick you like it)
  • 1 cup coconut milk
  • 1/2-3/4 tsp. salt (to taste)
  • Freshly ground pepper (to taste)
  • 1/4 cup walnut pieces
  • 2 tsp. maple syrup

Instruction

  • Preheat oven to 375 degrees F. Place potato, onion and garlic in a large roasting pan. Drizzle with olive oil and maple syrup. Toss to coat. Roast for 30 to 35 minutes, flipping half way through, until golden and tender.
  • Place potato mixture in a large saucepan and add broth. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
  • Blend soup in batches in a blender, until smooth or use an immersion blender. Return soup to pot over low heat. Stir in coconut milk. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper, to taste.
  • Meanwhile, toss together the walnuts and maple syrup in a small bowl. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
  • Ladle soup into bowls. Garnish with glazed walnuts.