Roasted Sweet Potato and Ginger Soup

Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.

Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.

Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.

Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.

Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.

Divide the soup among 6 serving bowls and sprinkle with the green onions.