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.