Thai Sweet potato soup

2 large sweet potatoes, cut into 1 inch cubes
2 carrots, cut into chucks
Oil or butter
1 tsp. curry powder
1 Tbsp. paprika
Salt to taste
1 medium onion, chopped
1 clove garlic, minced
1 tsp. Thai red curry paste (more or less to taste)
2 c. chicken broth
1 can coconut milk
1 can white beans, rinsed and drained.

Toss together sweet potato, carrots, enough oil to coat vegetables, curry powder, salt to taste and paprika. Bake uncovered at 350 for 40 minutes or until vegetables are tender. Saute onion and garlic together until fragrant. Stir in the Thai red curry paste until blended. Add the broth, coconut milk and the roasted vegetables. Cook for 10 minutes, remove pot from heat and allow to cool enough to puree. Puree until completely smooth. Add the white beans and return to heat, simmer until heated though.

Garnish top with a sprinkle of paprika and sliced green onions