Thai Sweet Potato and Carrot Soup

Ingredients

• 2 tablespoons unsalted butter
• 4 cloves garlic, crushed
• 1 sweet onion, chopped
• 1 3/4-inch piece ginger, peeled and sliced
• 2 tablespoons red curry paste, or more, to taste
• 1 pound baby carrots
• 2 sweet potatoes, peeled and chopped
• 3 cups chicken stock
• 1 13.5-ounce can lite coconut milk
• Kosher salt and freshly ground black pepper
• 1/3 cup fresh cilantro leaves
• 1/4 cup packed fresh basil leaves
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons crushed peanuts

Instructions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in ginger and curry paste until fragrant, about 1 minute.
2. Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.
3. Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.
4. Remove from heat. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Puree with an immersion blender until desired consistency is reached.
5. Serve immediately, garnished with peanuts, if desired.