Step 1

Peel and chop the sweet potatoes and carrots into small chunks. Set aside.

Step 2

Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent. Add the minced garlic and grated ginger. Stir for 1-2 minutes until fragrant.

Step 3

Stir in the cumin, coriander, cinnamon, smoked paprika (if using), and nutmeg. Cook for 30 seconds to let the spices bloom and release their aromas.

Step 4

Add the diced sweet potatoes and sliced carrots to the pot. Stir to coat them in the spices. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.

Step 5

Once the vegetables are cooked through, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender, being careful with the hot liquid.

Step 6

Stir in the coconut milk for extra creaminess and richness. If you prefer a lighter soup, you can skip this step.

Step 7

Taste the soup and season with salt and pepper to your liking. Add a squeeze of lemon or lime juice to brighten the flavors.

Step 8

Ladle the soup into bowls and garnish with fresh parsley or cilantro. You can also drizzle a bit of coconut milk or olive oil on top for extra visual appeal.