Cozy Yellow Curry Vegetable Soup

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper. Toss sweet potatoes with 1 tablespoon of coconut oil and 1/2 teaspoon of salt, and roast on the baking sheet until golden and tender, about 20 minutes.

Meanwhile, in a large soup pot set over medium-low heat, warm 1 tablespoon of coconut oil, then add the onion and saute until lightly golden, about 5 minutes. Add the celery, carrot and garlic, and saute for another five minutes or so.

Add the yellow curry paste to the pot, and cook for 2 minutes, then add the coconut milk, tamari, lime leaves, and stock. Scrape the bottom of the pan with your spoon to ensure none of the veggie are sticking, then bring the mixture to a boil over high heat. Once mixture is boiling, reduce heat, and simmer for about 10 minutes, stirring occasionally. The broth should be slightly thickened at this point. If it isn't, simmer for a few minutes more.

Once the mixture has been simmering for at least ten minutes and the sweet potatoes are cooked, add the sweet potatoes and peas to the pot, and cook for an additional two minutes. Add the juice of 1/2 lime, and season with salt (if required). Remove the lime leaves before serving.

Serve, garnished with the scallion greens and a bit more lime juice, if desired.