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Check the ethnic food aisle at your grocery store for coconut milk. If you cannot find it, half and half is a good substitute.

1 tbsp canola oil
1 onion, diced
1 tsp plus 1 pinch salt
2 tbsp minced fresh ginger
1 tbsp curry powder
1 pinch cayenne pepper
4 large carrots, peeled and chopped
2 sweet pototoes, peeled and chopped
1 ripe banana, peeled and sliced
1 13.5-oz. can light coconut milk, divided
2 1/2 tbsp. lime juice

Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and saute 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

Add carrots, banana, sweet potatoes, 1 tsp. salt, and 5 cups water water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

Puree soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.

Simmer remaining coconut milk in small saucepan over medium-high heat 10 minutes. Add to individual servings of soup to taste.