Roasted Vegetable Soup

1 small sweet potato, peeled and cut into 1-inch pieces (about 1½ cups)

1 small Gala apple, peeled and cut into 1-inch chunks (about 1 heaping cup)

1 small leek, white and light green parts only, halved lengthwise, sliced into 1-inch-thick half-moons and rinsed well (about 1 cup)

1 pint cherry tomatoes (about 2 cups)

2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)

3 medium scallions, trimmed and cut into 1-inch pieces (about 1 cup)

2 tablespoons thinly sliced fresh ginger

6 large cloves garlic, smashed

2 tablespoons extra-virgin olive oil

2 teaspoons ground coriander

4 cups unsalted vegetable broth or no-chicken broth

1 (15-ounce) can no-salt-added chickpeas or white beans, rinsed

1½ tablespoons white miso

2 teaspoons sambal oelek

1 ( 14- ounce) can coconut milk

1½ tablespoons aged sherry vinegar

½ teaspoon cracked pepper

½ teaspoon salt

Lime wedges for serving (optional)

Directions at eatingwell.com

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