Roasted Sweet Potato and Ginger Soup
['2 medium sweet potatoes', '2 tablespoons extra-virgin olive oil', '1 medium yellow onion, cut into small dice', '2 tablespoons minced fresh ginger', '1 jalapeño pepper, seeded and minced', '2 teaspoons ground coriander', '1/2 teaspoon ground nutmeg', '4 cups low-sodium chicken stock or water', 'Salt', '2 green onions', 'root ends removed', 'finely chopped']
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.
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