Preheat oven to 400° F. Line a large sheet pan with parchment paper. Add the chopped sweet potatoes and the chopped carrots to the sheet pan and coat with 2 tbsp avocado oil and ½ tsp of sea salt. Toss to combine to coat vegetables completely with oil and salt. Bake at 400° F for 35-40 minutes until fork tender.
When the sweet potatoes and carrots have about 15 minutes left, add the remaining tbsp of avocado oil to a large soup pot over medium heat. Add the diced onion and apple and saute for 10-12 minutes, stirring occasionally, until softened. Add the vegetable broth and remaining ½ tsp of sea salt and increase the heat to high.
Add the fork tender sweet potatoes and carrots to the pot. Bring the pot to a boil, then reduce to a simmer over medium low heat for 10 minutes.
Remove the pot from heat. Stir in the cinnamon, ginger, and cloves. Use an immersion blender to blend the soup right in the pot. Use a spoon to stir in the canned coconut milk. Ladle into bowls and garnish with cinnamon and Candied Nuts if desired. Serve hot and enjoy!
