Thai Sweet Potato and Carrot Soup

1 tablespoon unrefined coconut oil
1 cup diced onion (I used the sweet kind, Walla Walla)
2 cloves grated garlic (I buy locally grown only)
2 tablespoons Thai curry paste (If on autoimmune diet, sub with a safe homemade blend)
1-2 teaspoons hot sauce (mine was mild, omit if following autoimmune diet)
3 scrubbed and diced organic sweet potatoes
2 cups scrubbed and diced organic carrots
3 cups low-salt vegetable or chicken broth (I used homemade organic chicken bone stock)
Salt and pepper to taste (I used Redmond salt)
1 cup light or regular coconut milk
½ cup pepitas (pumpkin seeds, make sure they are fresh)

Optional: A squeeze from a lime wedge, some green peas, a few dabs of goat or sheep cheese, a little grate of turmeric root, a drizzle of omega oil, a sprinkle of coconut or hemp seeds

Heat the oil in a large soup pot over medium heat. Add the diced onion and sweat it for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Saute for another couple minutes.

Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.

Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.

Remove from the heat, and use an immersion/stick blender to puree the soup, being careful to protect yourself at the kitchen from flying flecks of hot soup. You also can use a high-speed blender to puree the soup in batches, being careful to let it let out steam and to avoid backsplash.

Return to the pot and stir in the coconut milk, and add toppings or add-ins to taste.

Serve the soup with an optional lime wedge and sprinkling of pumpkin seeds, hemp seeds or shredded coconut. This also tastes great with some green peas, extra turmeric and/or a little goat cheese stirred in.