https://www.pickuplimes.com/recipe/creamy-beetroot-sweet-potato-soup-260
1 Tbsp (15 mL) olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 tsp (2 g) ground cumin
½ tsp paprika powder
3 medium sweet potatoes, peeled, cut into 1 cm cubes
2 medium raw beets, peeled, cut into 1 cm cubes
1 vegetable bouillon cube
2½ cups (600 mL) water
1⅔ cups (399 mL) canned full-fat coconut milk (heb ik weggelaten, was zonder ook zoooo lekker)
Add the oil and onions to a large pot on high heat and cook for 5 - 7 minutes, or until caramelized. Add splashes of water as needed to deglaze the pan.
Add the garlic and stir until golden, about 2 minutes.
Then sprinkle in the spices and toast for 30 seconds, stirring throughout.
Add the veggies, bouillon, and water. Bring to a boil, reduce to a simmer, partially cover, and cook for 25 - 30 minutes.
Once the potatoes and beetroots are soft, add the coconut milk and purée using an immersion blender or standing blender.