Creamy Apple and Sweet Potato Soup

Preheat oven to 400° F/ 200° C.

In a bowl, toss the cut sweet potatoes with 2 tablespoons of vegetable oil, and salt and pepper. Spread evenly in a single layer on a rimmed baking sheet and bake until soft and lightly charred, about 25-30 minutes. Remove from the oven and set aside. Leave the oven on.

Heat the remaining 2 tablespoons oil in a large pot on the stove over medium-high heat. Add the onion and stir for 3-4 minutes until lightly browned. Add the garlic and ginger and stir for another 30 seconds until fragrant. Add the apples and saute for 5-6 minutes, until the apples start to soften. Add the sweet potatoes and stir to combine.

Add the vegetable broth, bring to a boil, and reduce to a simmer. Cover and cook for 20 minutes. Remove from the heat and allow to cool slightly. Add the coconut milk and blend until smooth using an immersion blender or food processor. Bring soup back to a low simmer.