Ingredients
Method
- Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced yellow onion and sliced carrots. Sauté for 5 to 6 minutes until the onion is soft and translucent. Add minced garlic and freshly grated ginger, stirring constantly for 1 minute until fragrant.
- Add the cubed sweet potatoes, ground cumin, smoked paprika, kosher salt, and black pepper. Stir well to coat the vegetables in the warm spices for 1 minute.
- Pour in the vegetable broth and pure maple syrup. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover with a lid, and simmer for 15 to 18 minutes until sweet potatoes and carrots are completely fork-tender.
- Remove from heat. Pour in the coconut milk (reserving 2 tablespoons for plating). Use an immersion hand blender directly in the pot to puree the soup until ultra-smooth and velvety. (Alternatively, blend in batches in a high-speed blender, venting the lid carefully).
- Taste and adjust seasoning with additional salt or a splash of broth if you prefer a thinner consistency. Ladle hot soup into wide serving bowls, swirl with reserved coconut cream, scatter toasted pepitas, and garnish with fresh thyme leaves.