Sweet Potato, Carrot & Coconut Curry Soup

Ingredients:

2 tbsp coconut oil or sunflower oil for frying

3 tbsp curry powder

¼ tsp paprika

1 tsp cumin

2 sweet potatoes, peeled and cut into 1-inch cubes

1 carrot, peeled and sliced

1 yellow onion, diced

2 cloves garlic, minced

1 tbsp fresh minced ginger

½ serrano chile pepper, minced

1 (14 oz.) can coconut milk (light or full-fat)

1 cup vegetable broth or water

1 can peeled tomatoes

2 tsp sugar or 1/2 apple, diced (optional)

1 tsp salt

Heat oil, curry, cumin and paprika over medium heat in large pot or dutch oven for 2 minutes, until fragrant.

Add onion, carrot, sweet potato and fry for 8 minutes, stirring frequently. If pan starts to brown, add a bit of water to loosen up the spices.

Add garlic, ginger and chili and fry for 1-2 minutes.

Add broth, coconut milk, and peeled tomatoes and reduce the heat to low. Place the lid on the pot and allow the soup to simmer for 10-15 minutes, or until potatoes are tender through the center.

For a creamy soup, turn the heat off and allow the soup to cool for 10 minutes.

Pour soup into a blender and liquify until creamy.

Top with cilantro, cashews and serve over rice or on its own.