- 2 tablespoons coconut oil
- 4 cups chicken (or vegetable) broth
- 1 shallot
- 2 tablespoons ginger
- 1 1/2 teaspoon curry
- 5 carrots, peeled and diced
- 2 cups sweet potatoes
- 1 can (13.5oz.) unsweetened coconut milk
- Salt and pepper to taste
- Lime juice
In medium-sized pot, heat oil and 2 tablespoons broth over medium heat. Add shallot, and saute about 5 minutes. Add ginger, saute another 2 minutes. Add curry powder and mix well.
Add remaining broth, carrots, sweet potatoes, and simmer on medium-high heat until vegetables are tender (about 15 minutes). Add coconut milk, salt and pepper. Blend using a submersion blender, or in batches in a regular blender.
Garnish with cilantro and lime to taste.