Ingredients
Cilantro, to garnish
Toasted cashew bits, to garnish
14-ounce can of coconut milk
Juice of 1 lime
Salt and black pepper, freshly ground (to taste)
2 teaspoons yellow curry powder
2 tablespoons green or red curry paste
3 cups vegetable stock
1 sweet potato, peeled and cut into1/2-inch cubes
8 carrots, peeled and chopped into 1/2-inch chunks
Pinch of salt
1 yellow onion, diced
1 tablespoon coconut oil
Step by step
Add the coconut oil to the KitchenAid® Tri-Ply Copper 3.0 Quart Saucepan and heat over medium heat.
Add the onion and a pinch of salt and cook for 5 minutes, stirring frequently.
Add the carrots, sweet potatoes, vegetable stock, curry paste, curry powder, salt, and freshly ground black pepper (to taste) to the Saucepan and bring to a boil over medium-high heat. Cover and reduce to low and simmer for 20 minutes. The vegetables should be very tender.
Add the carrot and sweet potato mixture, lime juice, and coconut milk (optional: reserve an ounce of milk for garnish) to the jar of the KitchenAid® High Performance Series Blender and secure the lid on top. Turn the dial to Speed 1 and slowly increase to Speed 5 or 6 and blend until smooth for 1-2 minutes. Steam should be visible.
Serve immediately, topping with cashew bits and cilantro (and coconut milk if you desire).