- 2 tablespoons olive oil
- 1/2 white onion
- 2 cloves garlic
- 5 large carrots
- 1 small sweet potato
- 1 can coconut milk (398ml)
- 2 tablespoons ginger root
- 1 tablespoon ground turmeric
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Add diced white onion, minced garlic, and olive oil to a soup pot. Sautee for 10 minutes, or until onions are translucent, on medium heat.
Add sliced carrots and sweet potato to the soup pot and stir. Cook for 2 minutes.
Add coconut milk and stir.
Immediately add minced ginger root, ground turmeric, ground black pepper, and salt.
Simmer on low heat for 30-45 minutes, or until carrots and sweet potato is very soft. Keep lid on soup pot to ensure that the liquid does not evaporate from the soup. Stir occasionally.
When soup is cool, put in blender to create a smooth consistency.