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Prep time 10 minutes
Cook time 40 minutes
Yield: Serves or Makes 8
Using a 6-8 quart pot, add oil and chopped onions and cook on medium heat until slightly translucent, about 4 minutes. Add minced garlic, curry paste and ginger, stir and cook one more minute.
Add vegetable broth, salt, pepper, carrots and sweet potato, cover and simmer for 20 minutes, or until vegetables are tender.
Blend soup mixture with an immersion blender until pureed. Add coconut milk, lime juice, sugar and coconut extract, stir and cook another 10 minutes.
Serve with peanuts and cilantro, if desired. Store the remainder in the refrigerator or freeze.