Sweet Potato with Thai Curry and Coconut

1. Preheat the oven to 400F and place a rack in the center of the oven.

2. Place the sweet potatoes on the baking sheet and pierce each one several times with a knife tip or fork. Roast for 1 to 1 1/2 hours, or until they can be easily pierced in the center with a fork. Set aside to cool

3. In the stockpot, heat the vegetable oil over the medium-high heat. Add the onion, garlic, carrot, celery and fennel reduce the heat to medium-low and sweat the vegetables, stirring often with a wooden spoon, for 6 to 8 minutes, or until they soften and the onion is translucent.

4. Peel the cooled sweet potatoes, cut them into large chunks, and add them to the vegetables in the stockpot. Add the stock, raise the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low and simmer gently for 20 to 25 minutes to blend the flavors.

5. Turn off the heat and add the coconut milk, curry paste, salt, and pepper. Working in batches, blend the soup in the blender until very smooth. Return the soup to the pot and bring back to a simmer. Taste and adjust the seasoning if needed.

6. Ladle the soup into bowls and garnish each with the cilantro and a squeeze of lime before serving. The soup can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.