Curried Sweet Potato Soup

Ingredients

• ¼ cup (60 ml) olive oil
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 4 garlic cloves, chopped
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 3 large sweet potatoes (3 pounds/1.4 kg), cut into ¾-inch (2-cm) pieces
• 2 large carrots, chopped
• 8 cups (2 L) chicken stock or vegetable stock
• 1 tablespoon fresh lime juice
• 2½ teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• Fresh cilantro leaves, toasted pumpkin seeds, and pumpkin seed oil or olive oil, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, 2 teaspoons salt, and the black pepper. Cook, stirring often, until soft and translucent, 10 to 12 minutes.
2. Add the garlic, curry powder, and ground coriander. Stir until fragrant, about 1 minute.
3. Pour in the stock, then add the sweet potatoes and carrots. Cover and bring to a boil over high heat.
4. Reduce to a lively simmer and cook, stirring occasionally, until the sweet potatoes and carrots are very tender, 25 to 30 minutes.
5. Purée the soup with an immersion blender until completely smooth, or carefully blend it in batches in a countertop blender.
6. Stir in the lime juice and remaining ½ teaspoon salt. Taste and adjust the seasoning, then serve with cilantro, toasted pumpkin seeds, and a drizzle of pumpkin seed oil or olive oil.