Ingredients:

  • 2 tbsp (28g) coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 large (250g) carrots, sliced into rounds
  • 1 large (300g) sweet potato, peeled and cubed
  • 4 cups (950ml) vegetable broth (low sodium)
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15g) mild curry powder
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the coconut oil in your Dutch oven over medium heat. Add the diced onion and sliced carrots, sautéing until the onion becomes translucent and soft.
  2. Stir in the minced garlic, grated ginger, and curry powder. Cook for 60 seconds until the spices smell toasted and fragrant. Note: Don't let the garlic brown or it will turn bitter.
  3. Add the cubed sweet potato and vegetable broth. Bring the mixture to a boil, then reduce heat to low.
  4. Cover the pot and simmer for 15-20 minutes until the sweet potatoes are fork tender and slide apart easily.
  5. Remove the pot from the heat completely. Stir in the full fat coconut milk. Note: Adding milk at the end prevents it from separating during the boil.
  6. Use your immersion blender to process the soup directly in the pot until the texture is completely smooth and velvety.
  7. If using a countertop blender, work in small batches and leave the lid slightly vented to let steam escape.
  8. Stir in the fresh lime juice.
  9. Season with salt and black pepper until the flavors feel balanced and bright.