Curriet Carrot Sweet Potato Soup Recipe! #tipit

INGREDIENTS 1 lb. carrots, peeled, diced 1 sm. onion, diced 1 sm. sweet potato, peeled, diced 2 Tbls. coconut oil 1-2 Tbls. Thai red curry paste (start with 1 tbls. if you don't like too much spice) 4 C. chicken broth (could use vegetable broth) 1 can coconut milk 1 Lime, juiced and zested 1 Tbls. coconut sugar (opt., if needed) Garnish: Thai basil

INSTRUCTIONS In soup pot, melt coconut oil. Add carrots, onion and sweet potato (and a few shakes of salt & pepper). Saute until veggies start to soften up. Stir in red curry paste. Add broth and coconut milk. Simmer about 10-15 minutes until veggies are completely soft and the flavors have combined. Puree soup with an immersion blender or let cool a bit and blend in batches in blender. Finish soup with fresh lime juice and zest.

Garnish, if desired, with with some chopped Thai Basil. If you want it spicier, add a few drops of Sriracha, chili oil, or sprinkle with some red pepper flakes.