Curried Coconut Carrot Soup

• 2 Tablespoons Canola, Vegetable Or Coconut Oil
• 1 whole Medium Onion, Chopped
• 1 Tablespoon Ginger, Minced
• 1 teaspoon Mild Curry Powder
• 1 pound Carrots (about 1 Bunch), Peeled, Cut Into 1-1 1/2 Inch Pieces
• 1 whole Medium Sweet Potato, Cut Into 3/4 To 1 Inch Pieces
• 2 cups Low Sodium Chicken Or Vegetable Broth (for Vegan)
• 1 cup Coconut Milk
• 1 teaspoon Lime Zest

1. Warm oil in a medium-sized pot over medium heat. Add onion, carrots, potato and curry powder, and season with salt and pepper. Saute for 4-5 minutes or until vegetables start to soften, but do not brown. Add ginger and saute 1 minute.
2. Stir in broth and coconut milk (it should be enough to cover the carrots). Cover, bring to a boil, and reduce to a simmer. Cook, partially covered, for 15-20 minutes or until vegetables are very tender. Puree in a blender until smooth. Stir in lime zest. Taste and adjust seasoning, if needed. Add additional broth or coconut milk to thin the soup, if desired. Garnish with parsley and serve with lime wedges. Enjoy.

coconut oil, onion, ginger, curry, carrots, sweet potato, chicken, coconut milk, lime zest

Taken from tastykitchen.com/recipes/soups/curried-coconut-carrot-soup/ (may not work)