Carrot Sweet Potato Soup

Ingredients

2 teaspoons canola oil

1 1/2 cup chopped shallots

3 cups (1/2 inch) cubed peeled sweet potato

6-7 large (1/4 inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons curry powder

1 (13 ounce) can light coconut milk

2 cups water or vegetable broth

1/2 teaspoon salt

Procedure

1. Make the soup: In a medium pot, heat the olive oil over medium heat. Add the sliced shallots and a pinch of salt; cook about two minutes, stirring often. Add the carrots and stir occasionally, letting them sit and brown a bit (the shallot will start caramelizing too), about eight to 10 minutes. Stir in the sweet potato and ginger and cook another five minutes, stirring occasionally.

2. Add the coconut milk and vegetable broth (or water) to the pot, bring to a gentle boil, and then reduce the heat. Simmer, partially covered, until the carrots and sweet potato are soft and cooked through, about 20 minutes. Turn off the heat.

3. Purée with an immersion blender until completely smooth, or carefully in a blender (remember to leave several inches of headspace at the top of the blender, and cover the lid with a thick dishcloth to absorb any accidental hot splatters). Stir in more water if you want a thinner soup, and season to taste with salt. Reheat if necessary.