8 carrots peeled and sliced ¼ inch thick
1 sweet potato
peeled and cubed into small chunks
2 Tbsp. red curry paste
1 Tbsp. Litehouse Instantly Fresh Ginger
1 Tbsp. lime juice
1 tsp. yellow curry powder
1 tsp. black pepper
4 c. vegetable stock
14 oz. light coconut milk
Roasted peanuts for serving
Cilantro for serving
Heat a soup pot with a drizzle of olive or coconut oil over medium low heat.
Add the onion and cook 3-4 minutes or until soft.
Add the red curry paste, ginger, lime juice, yellow curry powder, and pepper and cook for 1 more minute.
Add the carrots, sweet potato, and vegetable stock.
Stick a lid on the pot and let the whole mixture boil lightly for 15 minutes.
Use an immersion blender to blend until smooth.
Alternatively pour batches into a standing blender and blend until smooth, be sure to remove the cap from the blender’s lid so the steam can escape!
Stir in the coconut milk and serve topped with peanuts and cilantro.