- 1 pound carrots (1 bunch), cleaned, trimmed and chopped
- 6 ounces yams, scrubbed, trimmed and chopped into 1/2-inch square pieces
- 1/2 red onion (about 1/2 cup), roughly chopped
- 2 teaspoons salt
- A drizzle or a few sprays of high-heat oil
- 1 (14-ounce) can coconut milk (I like to use lite, since it’s a bit less sweet)
- 3 1/2 cups low-sodium vegetable stock
- 1 lime, zested and juiced
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 1/4 teaspoon whole cardamom seeds
- 2 teaspoons maple syrup
- Salt and pepper, to taste
- 2 teaspoons sumac, plus more if desired
Preheat oven to 425° F.
Place carrots, yams and onions on a baking sheet and toss with salt. Brush or spray with high-heat oil. Roast until yams are tender, 12 to 15 minutes.
Meanwhile, warm coconut milk, stock, lime zest and juice, ginger and cardamom in a large stockpot over medium-high heat.
Add roasted vegetables to the pot and stir well. Stir in syrup; cook for about 2 minutes.
With an immersion blender or in batches in a food processor, blend ingredients together until very smooth. Taste and adjust flavors with salt and pepper, if needed. Serve garnished with sumac.