Curried Carrot and Sweet Potato Soup

For faster cooking, I shredded the carrots and sweet potatoes in a food processor.  You can also dice them and cook them longer.  Kaffir lime leaves and lemongrass add a wonderful aroma.

1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and shredded
1 pound sweet potatoes, peeled and shredded
2 teaspoons curry powder
4 kaffir lime leaves
1 stalk lemongrass, tender parts only, cut into 2" pieces
6 cups vegetable stock, unsalted
1 1/2 teaspoons salt (if using salted stock, reduce added salt)
1/4 cup light coconut milk

Heat oil in a large soup pot over medium heat.  Add onions and ginger, and cook until softened, about 3-4 minutes.  Add carrots and sweet potatoes. 

Cook until they begin to soften, about 3-4 minutes.  Add curry powder, mix well, and cook 1 minute to develop flavor.  Add kaffir lime leaves, lemongrass, vegetable stock and salt.  Bring to a boil, reduce heat to low, and cook, covered, for 20-25 minutes, until vegetables are soft. Stir in coconut milk and cook 2 more minutes. Remove kaffir lime leaves.

Puree soup in batches in a blender (I fill the container just below the halfway mark), being careful to remove the stopper in the cover to prevent hot soup from splashing.  You can also puree the soup in a food processor.  Serve immediately or refrigerate until ready to serve.  This soup will keep for several days in the refrigerator.

Serves 4-6.

This printable recipe is from Jeanette's Healthy Living.