Coconut Curry Carrot And Sweet Potato Soup

• 1 tablespoon coconut oil
• 1 yellow onion diced
• 1 pinch salt
• 8 carrots peeled and chopped into 1/2-inch chunks
• 1 sweet potatoes peeled and cut into1/2-inch cubes
• 3 cups vegetable stock
• 2 tablespoons green curry paste or red curry paste
• 2 teaspoons curry powder yellow
• salt and ground black pepper freshly ground, to taste
• 1 lime juice
• 14 ounces coconut milk
• roasted cashews bits, to garnish
• cilantro to garnish

1. Add the coconut oil to the KitchenAdi(R) Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
2. Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
3. Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
4. Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid(R) High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
5. Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).

coconut oil, onion, salt, carrots, sweet potatoes, vegetable stock, green curry, curry powder yellow, salt, lime juice, coconut milk, cashews bits, cilantro

Taken from www.yummly.com/recipe/Coconut-Curry-Carrot-and-Sweet-Potato-Soup-2237725 (may not work)