• 2 tablespoons extra virgin olive oil
• 1 yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• kosher salt
• 1 lb carrots, cubed (about 3 and 1/2 cups when cubed)
• 1 lb sweet potato, peeled and cubed (about 3 cups when cubed)
• 3 1/2 cups low-sodium chicken broth
• 2 tablespoons diced or grated fresh ginger, divided
• 1 teaspoon ground turmeric, I love Diaspora Co. turmeric
• juice of 1 lime, plus wedges for serving
• 1/4 cup cilantro leaves and stems, plus more for serving
• Toppings:
• Fresh cilantro, roughly chopped
• Lime wedges
• Crushed red chili flakes

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1. On medium heat, sweat the onion and garlic in oil in a stock pot or enameled dutch oven.
2. Add the sweet potatoes, carrots, broth, and half of the ginger to pot. The veggies should be submerged - if they aren't, add a little more broth to cover. Season generously with several big pinches of kosher salt, bring to a boil, and then simmer, covered with lid, for about 25 minutes, or just until the veggies are fork-tender.
3. When sweet potatoes and carrots are cooked through, add the remaining ginger, turmeric, lime juice, and cilantro to the pot, and give everything a big stir to combine. Blend everything in a blender or with an immersion blender until smooth. Transfer back into dutch oven to keep warm until serving. Taste and adjust to add more salt and lime if needed.
4. Serve while warm. Top individual bowls with more chopped cilantro, freshly squeezed lime juice and crushed red chili flakes.

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