Ingredients

• 2 medium sweet potatoes
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, cut into small dice
• 2 tablespoons minced fresh ginger
• 1 jalapeño pepper, seeded and minced
• 2 teaspoons ground coriander
• 1/2 teaspoon ground nutmeg
• 4 cups low-sodium chicken stock or water
• Salt
• 2 green onions, root ends removed, finely chopped

Instructions

1. Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
2. Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
3. Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
4. Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
5. Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
6. Divide the soup among 6 serving bowls and sprinkle with the green onions.