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 () 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

Directions

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.

Stir in carrots, sweet potatoes, stock and coconut milk; season with salt and pepper, to taste.

Bring to a boil; cover, reduce heat and simmer until carrots and sweet potatoes are tender, about 20-25 minutes.

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.

Serve immediately, garnished with peanuts, if desired.