Step 1

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more.

Step 2

Add the spices & cook until fragrant. Add the sweet potato and carrots and stir to coat.

Step 3

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork.

Step 4

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through.

Step 5

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.