Begin by prepping your vegetables, cube the sweet potato and cut the carrots into rounds. Dice your onion, mince the garlic and grate fresh ginger to make the equivalent of 3 tbsp.
In a large pot, heat 2 tbsp of coconut oil and add the diced onions, allowing to cook until translucent and tender, add the grated ginger and minced garlic allowing to cook for a few more minutes until fragrant.
Add the chopped vegetables, cinnamon, thyme, sea salt, and freshly ground black pepper and mix altogether until all ingredients are well incorporated.
Add in the vegetable stock and cover with a lid, allow to cook for 20-25 minutes until vegetables are tender.
Finally, add the coconut milk and allow to simmer on low heat for an additional 5 minutes.
Turn off the heat, and puree the soup using an immersion blender.
A nutritious and delicious vegetable, sweet potatoes are packed with vitamins and medicinal benefits, while carrots are nutrient-dense and rich in antioxidants, fiber, beta carotene, and other vitamins and minerals, which makes the perfect heartwarming and comforting bowl of soup!