6carrots-peeled & cut into small slices, about 1/4 inch thick
1sweet potato-peeled & cut into small pieces
3cupsvegetable stock-I used 'unsalted'
400mlcan full fat coconut milk-reserve about a tablespoon for garnish (optional)
1pencil chili pepper-garnish, optional
In a small dutch oven or pot on medium low heat, add coconut oil and melt. To coconut oil add onion, salt and pepper and cook until onion is translucent, about 5 minutes.
To onion add garlic and ginger and cook about 1 minute. Add chili flakes and curry paste, stirring to combine and cook 1 minute.
Add carrots, sweet potato and stock to pot. Bring to simmer, cover and cook 10 minutes. Add coconut milk (reserving about 1 tbsp., if desired for garnish (optional)). Cook, covered, an additional 10 minutes or until carrot and sweet potato are fork tender.
Using an immersion blender, carefully blitz soup until smooth. Stir in lemon juice. Portion in bowls and garnish with reserved coconut milk, cilantro and chili, if using. Enjoy!Note: If you want a looser consistency, add a little more vegetable stock.
Don't have coconut oil? Use olive oil instead
Full fat coconut milk is my fave to use. It has a lovely richness. If you prefer to use a light variety, that's a-ok too.
Cut your veggies small! It speeds up the cooking process so you can be enjoying this soup faster.
I always opt to use 'unsalted' vegetable stock. If you use anything otherwise, you may not need to add additional seasoning.
Not a huge fan of spice? Omit the chili flakes. Or, if you are, add more!