pinch ground cayenne pepper, it’s hot so use accordingly
1 large nub of ginger, finely grated (I used about 2 Tbsp)
1 pound (450 g) carrots (about 4 cups), chopped or simply use baby carrots
1 large sweet potato, peeled and cubed (you could microwave to soften if easier – see notes)
1 banana, peeled and chopped (substitute ½ cup apple sauce or 2 tsp brown sugar)
3 cups vegetable broth (or broth of choice)
1 cup (or more) coconut milk
dash cinnamon or nutmeg for topping
In a large skillet, sauté onion and garlic in a little bit of olive over low-medium heat until the onion becomes translucent.
Sprinkle dry seasonings (garam masala, cumin, coriander, turmeric and cayenne) over the onion and garlic as they cook, mixing with a wooden spoon to integrate the flavors.
Add broth and coconut milk to the skillet with seasoned onion/garlic
Add carrots, sweet potato and banana to the skillet (the liquid should mostly cover the vegetables/fruit) if it doesn’t simply add a little coconut milk (or fluid of choice)
Allow carrots, sweet potato and banana to simmer for about 10 minutes until the vegetables are barely soft (al dente)
Add ginger to the skillet and mix to combine
When vegetables are al dente, remove skillet from heat and allow it to cool somewhat before carefully transferring contents into a blender/food processor to purée to desired consistency. You can do this in batches if easier. Work carefully as the fluid will still be warm.
If the consistency of the mixture is too thick after blending, simply add some chicken/veg stock or coconut milk to dilute. You could also add water or milk beverage of choice if preferred.
Be sure to taste the soup to make any seasoning adjustments.
Once desired consistency is achieved, carefully transfer the puréed soup back to the skillet to serve in individual bowls topped with a sprinkle of cinnamon or nutmeg and/or a drizzle of coconut milk (as desired) or cool fully before storing in a covered container in the fridge for up to 5 days.