2-4 cups veggie broth (less for a thicker consistency, more for thinner)
2 tablespoons brown sugar
squeeze of one juicy lime
a few handfuls of spinach
handful of chopped cilantro, for garnish
a few pinches of red pepper flakes
In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
Stir in the peas and spinach and cook for just another minute or two.
Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
Top with cilantro and serve with naan bread on the side.
Recipe by Love and Lemons at https://www.loveandlemons.com/curried-sweet-potato-soup/