Last night I modified a recipe from Dietitian on a Mission's reboot recipes for an easy weeknight meal. Both Dr. B and I loved it, and it's a quick fix for those nights when you just want to get something healthy on the table. And the bonus, there's leftovers for lunch the next day.
Sweet Potato Carrot Curry Soup
1 Tbsp coconut oil
1 bag organic carrots chopped (I used the multicolor organic carrots from Trader Joe's)
1 sweet potato chopped
1 large onion chopped
1 Tbsp curry powder
Pinch of cayenne (if you don't like spice, leave this out)
8 cloves garlic chopped
1 small piece ginger chopped (I used one frozen Trader Joe's cube)
1 can light coconut milk
4 cups (1 qt) veggie or chicken broth
salt and pepper
Saute all by the liquid ingredients in the coconut oil until soft, including curry. Add brother. Simmer for about 5 minutes, then put in blender until smooth. Add the coconut milk. Bring to a slight simmer for 10 minutes (add water if it's too thick). Season with salt, pepper and cayenne to taste.