Curried Carrot and Sweet Potato Soup

• 2 tsp canola oil
• 1/2 cup onions, chopped
• 3 cups sweet potato, peeled and cubed
• 1 1/2 cups carrots, peeled and sliced
• 1 Tbsp fresh ginger, grated
• 2 tsp curry powder
• 3 cups vegetable broth
• 1/2 tsp salt
• 12 oz coconut milk
• cilantro and lime for garnish (optional)

1. Heat oil in a large saucepan over medium-high heat. Add onions and saute for 3 minutes until tender. Add sweet potatoes, carrots, ginger, curry powder and a little salt. Cook for 2 minutes longer, stirring occasionally.

2. Gently pour in the vegetable broth and bring soup to a boil. Cover the saucepan, reduce heat, and simmer until the vegetables are tender, about 25 minutes.

3. Turn the heat down to low and slowly stir in the coconut broth, being careful not to let it scorch or separate. Pour half of the soup into a food processor; pulse until smooth. Repeat procedure with remaining soup. Serve warm with fresh cilantro and a wedge of lime.