Curried Sweet Potato Soup

Ingredients

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoons madras curry powder
• 2 medium sweet potatoes, chopped into cubes
• ½ cup peas (can be frozen)
• 1 can lite coconut milk (2 cups)
• 2-4 cups veggie broth (less for a thicker consistency, more for thinner)
• 2 tablespoons brown sugar
• squeeze of one juicy lime
• a few handfuls of spinach
• salt
• handful of chopped cilantro, for garnish
• a few pinches of red pepper flakes

Instructions

1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
3. Stir in the peas and spinach and cook for just another minute or two.
4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
5. Top with cilantro and serve with naan bread on the side.