Sweet potato soup

Avenue M

2 pounds sweet potatoes, peeled and diced
4 tablespoons olive oil
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1 medium yellow onion, julienned
1 tablespoon fresh ginger, grated
1 small jalapeño, oven-roasted, diced and seeds removed (optional)
2 14-ounce cans coconut milk
3 tablespoons brown sugar
4-6 cups vegetable stock (depending on how thick you like your soup)

Toss sweet potatoes, 2 tablespoons of the olive oil, paprika, salt, cinnamon, allspice, nutmeg, cloves and black pepper in a large mixing bowl until thoroughly coated, then bake at 400 degrees for 35-45 minutes, stirring occasionally. Sauté onion, ginger and jalapeño (if using) in 2 tablespoons of olive oil over medium-low heat for 30 minutes until caramelized. Deglaze, if necessary, with a little vegetable broth. Transfer everything to a large stock pot, then add the coconut milk, brown sugar and vegetable stock. Simmer slowly for 10 minutes, then blend until smooth with an immersion blender or in batches in a regular blender. Add salt to taste.