Eating Orange: Carrot and Sweet Potato Soup

It's a cold, rainy and gross Saturday afternoon in June.  Since it feels more like March or late October, I thought a soup would warm me up.  This blended soup is quick, easy, and pretty delicious!

Ingredients:
6 medium-sized carrots, peeled and chopped into thin slices
1 sweet potato, peeled and cubed
1 yellow onion, diced
2 cloves garlic, chopped
1 tbsp of fresh ginger, grated
2 tbsp of olive oil
1 tin of coconut milk
2 cups of no-sodium chicken broth
1 tbsp lime juice
1.5 tbsp of curry powder
1 tsp of cumin
1 tsp of garam masala
salt and pepper to taste

Instructions:
Heat olive oil over medium high heat in a stock pot.  When heated, add carrots and onion.  Cook until softened, then add spices, garlic, and ginger.  Continue to cook until fragrant.  Add in coconut milk, broth and sweet potato.  Bring to a boil and then cover and simmer until the sweet potato has softened.  Remove from heat and blend.  I prefer to use a hand blender, but a food processor would work too.  Once blended, add lime juice and season with salt and pepper as desired.