Coconut Curried Carrot And Sweet Potato Soup

• 2 Tablespoons Butter
• 1/2 cups Chopped Onion
• 1 teaspoon Curry Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Cumin Powder
• 1/4 teaspoons Cayenne Pepper
• 3 whole Diced Sweet Potato
• 8 whole Diced Large Carrots
• 32 ounces, fluid Chicken Or Veggie Stock (large Box)
• 1/3 cups Coconut Milk

1. Melt butter in a pot, and add diced onion. Saute on medium low until translucent. Add spices and allow to cook for a minute. Add sweet potato and carrots. Saute for a several minutes to soften. Add stock, and bring to a simmer. Cover and simmer for 25-30 minutes or until carrots and sweet potatoes are soft.
2. I used a stick blender to puree the soup. But, you could definitely use a regular blender or food processor. This soup was fairly thick, so you may want to add extra stock to thin to the desired texture. Water would do in a pinch. You could also strain some of the soup to make it a little smoother.
3. To finish, add coconut milk to the puree and stir. I added a little on top for serving.

butter, onion, curry, salt, cumin powder, ubc, carrots, veggie, coconut milk

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