Carrot and Sweet Potato Curry Soup

ALL YOU NEED:

• 8 carrots
• 1.5 tablespoon coconut oil 
• 2 tablespoons honey
• 2 small sweet potatoes, peeled and chopped
• 1 teaspoon paprika
• 1 teaspoon cumin, ground
• 1 teaspoon corriander, ground
• 1 teaspoon thyme, ground
• 1 tablespoon parsley, dry
• 1 teaspoon oregano, dry
• 1 teaspoon sage, ground
• 1 teaspoon dill, dry
• 1 teaspoon mint, dry
• 1 tablespoon basil, dry
• ½ teaspoon cayenne pepper 
• 1 red onion, diced
• 3 cloves eggplant garlic, minced
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon curry powder
• 6 cups vegetable stock

1. Preheat oven to 180 degrees or 355 degrees Fahrenheit
2. Coat carrots in coconut oil and honey and roast in the oven for 1 hour or until tender.
3. Coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 30 minutes or until tender.
4. Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent.
5. Add curry powder, coriander, sage, and cumin to onions and mix well for around one minute.
6. Add vegetable stock and remaining herbs, simmer for 10 minutes.
7. Allow stock to cool a little.
8. Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree.
9. top with diced avocado, plain greek yogurt and feta!

Enjoy!



Recipe adapted and modified from CaseyJade