• Instructions:

Prepare the Vegetables:

• Finely chop the onion, garlic, ginger, and lemongrass.
• Peel and slice the carrots.
• Peel and dice the sweet potato.

Cook the Aromatics:

• In a large pot, heat the vegetable oil over medium heat.
• Add the chopped onion, garlic, ginger, and lemongrass. Sauté for about 5 minutes, until fragrant and the onion is translucent.

Add Carrots and Sweet Potato:

• Add the sliced carrots and diced sweet potato to the pot. Sauté for another 5 minutes.

Add Broth and Simmer:

• Pour in the vegetable broth and bring the mixture to a boil.
• Reduce the heat and let the soup simmer for about 20 minutes, until the carrots and sweet potato are tender.

Blend the Soup:

• Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Add Coconut Milk and Season:

• Stir in the coconut milk, soy sauce, and lime juice.
• Season with salt and pepper to taste.
• Let the soup simmer for an additional 5 minutes.

Serve:

• Ladle the soup into bowls.
• Garnish with fresh cilantro.

Enjoy:

• Serve the soup hot, with a side of crusty bread if desired.