Step 1

Place the halved sweet potatoes, peeled carrots, and halved onions into a large roasting tin.

Step 2

Cut the top off the head of garlic to expose the cloves and add this to the tin.

Step 3

Drizzle the vegetables and garlic with 2 tablespoons of olive oil.

Step 4

Season generously with salt and pepper.

Step 5

Cover the roasting tin with foil.

Step 6

Roast the sweet potatoes, carrots, onions, and garlic in the preheated oven for 20-25 minutes or until they are caramelized and tender. Depending on their size and cut, they may need less time to fully cook.

Step 7

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.

Step 8

Scoop the sweet potato flesh out of the skins and add it to a blender along with the roasted carrots, onions, and squeezed garlic cloves.

Step 9

Add 0.5 liter (2.1 cups) of vegetable stock and 2 tablespoons of apple cider vinegar to the blender.

Step 10

Blend until smooth.

Step 11

Transfer the blended mixture to a large pot.

Step 12

Stir in the full-fat coconut milk.

Step 13

Add more salt and pepper to taste if needed.

Step 14

Heat the soup over medium heat until it's hot, but avoid bringing it to a boil.

Step 15

Serve the soup in bowls, topped with a swirl of coconut milk.