Preheat your oven to 475F. Pierce your sweet potatoes with a fork. Place them in a baking pan and set on a rack in the middle of your oven. Roast until you can pierce with a fork, about 30-40 minutes. Remove and allow to cool.
Melt the ghee or coconut in a soup pot over medium heat. Add the onion and ginger, and stir until the onion becomes translucent. Stir in the curry and sauté for 1 minute. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook a few minutes to reheat them. Add the milk, optionally and stir well. At this point, you can blend with an immersion blender or in your electric blender. You can also just mash the potatoes a bit with the back of a spoon and enjoy it as a chunky stew. Turn off the heat. Squeeze in a bit of lemon juice to taste and season.
Ladle into bowls and drizzle lightly with toasted sesame oil. Garnish with cilantro and a wedge of lemon.
Vegan/Vegetarian/DF/Paleo
Adapted from “Autumn Cleanse”
