Roasted, Curried Sweet Potato Soup

• 1 large sweet potato, peeled and diced (about 2 cups)
• 3 tablespoons melted coconut oil, divided
• 1/2 teaspoon ground cinnamon
• 1 large yellow onion, peeled and finely diced
• 2 garlic cloves, minced
• 2 tablespoons ground curry powder
• 1 pint good quality vegetable stock
• Coarse sea salt
• Cilantro and toasted pumpkin seeds for serving

1. Preheat the oven to 425u0b0F.
2. Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
3. Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
4. Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
5. Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.

sweet potato, coconut oil, ground cinnamon, yellow onion, garlic, ground curry, vegetable stock, salt, cilantro

Taken from food52.com/recipes/19572-roasted-curried-sweet-potato-soup (may not work)