• Preheat your oven to 425°F.
• Prep your veggies by peeling your sweet potatoes and chopping them into chunks, about 1 inch in diameter. Peel, core, and slice your apple and peel your shallots and garlic.
  3 large sweet potatoes, 2 large shallots, 3 cloves garlic, 1 large sweet apple
• To a large pot or Dutch Oven, add the vegetable broth, apple, nutmeg, ginger, and cinnamon. Bring to a boil, then cover and reduce heat to medium. Simmer, stirring occasionally until apple is fork-tender.
  6 cups vegetable broth, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon cinnamon
• To an 18 x 24-inch baking sheet, add sweet potatoes, shallots, and garlic. Add olive oil, salt, and pepper, and toss to coat evenly.
  2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
• Spread sweet potatoes, shallots, and garlic out in a single layer, ensuring they are not overlapping one another. Roast for 25 minutes until sweet potato is fork tender.

Immersion Blender Method

• Once the sweet potatoes are fork tender, add the roasted sweet potatoes, shallots, and garlic to the pot with the vegetable broth, apples and spices.
• Turn the heat all the way down to low and use the immersion blender to break down the contents of the pot until you are left with a smooth consistency.
• With heat still on low, stir in the coconut milk and simmer on low for about 5 minutes, until creamy and well-combined. Serve hot.

Blender or Food Processor Method

• Add the roasted vegetables and contents of your pot to your food processor or blender. Note: depending on the size of your blender, you may have to do this in two batches.
• Blend on high until completely smooth (about 5 minutes), pausing to push anything stuck to the sides if need be.
• Once smooth, transfer soup back to the pot and stir in the coconut milk. Simmer on low heat for about 5 minutes until warm, creamy and smooth. Serve hot.