Thai Carrot Coconut Milk Soup (Dairy Free and Soy Free)

Ingredients:
*2 tablespoons coconut oil, or olive oil
*1 large onion, peeled and chopped
*3 garlic cloves, peeled and minced
*8 medium-large carrots carrots, peeled and coarsely chopped (I cheat and use 48 mini carrots *peeled already when I don’t have time to peel the large ones)
*1 large sweet potato, peeled and coarsely chopped
*6 cups vegetable stock or chicken stock
*2-3 tsp. curry powder or to taste
*1 can of lite organic coconut milk
*1 teaspoon sea salt or to taste
*Finely chopped cilantro
Directions:
1. Heat oil in a large soup pot over medium heat. Add onion and garlic and saute, stirring frequently, for a few minutes.
2. Add carrot and sweet potato and cook for a few more minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 40 minutes or until vegetables are very soft. Add curry and mix well. Remove from heat.
3. Puree the soup using an immersion blender or, if you do not have an immersion blender, allow soup to cool a bit before transferring it in batches to process in a blender or food processor. Return pureed soup to the pot and add coconut milk. Heat over low heat until warmed through, adding more water or stock if necessary to achieve the desired consistency.
4. Add salt to taste and garnish with fresh chopped cilantro, if desired.