Creamy Roasted Sweet Potato Soup

• 2 pounds Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 1 Onion, Chopped Into 1/2-inch Pieces
• 2 Tablespoons Avocado Oil
• 1 teaspoon Thyme
• 1 teaspoon Cumin
• 1/2 teaspoons Sea Salt
• 4 cups Broth
• 1/4 teaspoons Black Pepper
• 1-1/2 cup Coconut Milk (canned)
• 4 strips Bacon, Cooked And Chopped, For Garnish (optional)
• Chopped Parsley For Garnish (optional)

1. Preheat oven to 450u0b0F. Toss vegetables with oil, thyme, cumin, and salt. Roast on foil-lined baking sheet for 25 minutes or until soft.
2. Meanwhile, heat stock in a large pot. When vegetables are finished, add to the stock along with black pepper and coconut milk.
3. Using an immersion blender, puree until as smooth as desired. Allow soup to simmer and blend the flavours until ready to serve.
4. Garnish with chopped bacon and parsley just before serving, if desired.

sweet potatoes, onion, avocado oil, thyme, cumin, salt, broth, ubc, coconut milk, bacon, parsley

Taken from tastykitchen.com/recipes/soups/creamy-roasted-sweet-potato-soup/ (may not work)