1lb sweet potatoes (approximately 2 medium - peeled and chopped)
1lb carrots (approximately 4 medium - peeled and chopped)
1 tablespoon freshly grated or minced ginger
1l low sodium vegetable stock (divided)
1 cup coconut milk
1 tablespoon fresh lime juice (plus additional lime wedges for garnish)
salt to taste
¼ cup roasted, chopped peanuts (for garnish)
parsley or cilantro (for garnish)
Add potatoes, carrots, ginger, 3 cups of stock and coconut milk to a large sauce pan and bring to a boil. Reduce heat to medium and simmer for 15-20 until potatoes and carrots are very soft.
Remove from heat. Using a hand blender or counter top blender, puree soup until smooth. Blend in additional stock as needed to reach desired consistency and reheat in pot if necessary. Add lime juice and salt to taste.
Divide soup among 4 bowls and top with parsley/cilantro and peanuts. Serve with a lime wedge.