This is the perfect soup for cold weather! 

This may be a difficult recipe to make down to align with template servings (i.e. for one serving of carb you will have 1.4 servings of fat.)  You can either just go with higher carb for consuming this or you can play around with the amount of coconut milk added to reduce the fat.  Either way, it will be delicious and a nice, hearty soup for the cooler temperatures (depending on where you live!)

Inspired by Whole 30

Ingredients:

• 1 ½ pounds/675 grams sweet potatoes peeled and cut into ½ -inch pieces

• 1 medium yellow onion coarsely chopped

• 2 medium carrots peeled and cut into 1-inch pieces

• 4 tablespoons extra-virgin olive oil

• 1 teaspoon coarse salt

• ½ teaspoon black pepper

• 2 teaspoons cumin seeds crushed

• 3 cloves garlic minced

• 1 piece 2 inches fresh ginger, peeled and chopped

• 1 jalapeño seeded and chopped

• 4 cups chicken broth

• 1 14-ounce can coconut milk

• 2 tablespoons fresh lemon juice

• 1 teaspoon ground coriander

Instructions:

1. Preheat the oven to 450°F.

2. LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine.

3. Place on the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown.

4. Heat the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat.

5. Use an immersion blender to blend the soup in the pot. (Or let the soup cool briefly, then carefully transfer to a blender in batches. Cover and pulse a few times, then blend until smooth.)

Whole recipe serving breakdown:

0 servings protein
8 servings carb
11 servings fat 
2 servings veggies