Curried Carrot Soup

Some recipes come to me naturally in their complete form, and some you have to work for.  This one took work.  I had multiple revisions, editions, experiments, and one beautiful moment walking down the aisle at the grocery store and seeing a can of what I was trying to create sitting the shelf (although I have since deviated away from its ingredient list).  I am quite pleased with the outcome.
Depending on the strength of your curry powder and your personal taste, you can adjust the curry-ness to your own liking.

Curried Carrot Soup

• 2 pounds carrots, cut into 1/2 - inch pieces
• 1 medium sweet potato (about 1/2 pound), peeled and diced in 1/2 - inch cubes
• 1 clove garlic, roughly chopped
• 2 tablespoons freshly grated ginger
• 1/4 cup loosely packed fresh cilantro leaves, plus additional for garnish
  
• 4 cups chicken broth
• 1/2 teaspoon yellow curry powder
  
• 1 can coconut milk
• Salt and pepper
• Toasted cashew halves, for garnishing

Add the carrots, sweet potato, garlic, ginger, and cilantro to a large pot and cover with the chicken broth.  Bring to a boil, then reduce heat and simmer until the vegetables are soft (about 15 - 20 minutes).  Add the curry powder and coconut milk, and process with an immersion blender until very smooth.

Season with salt and pepper to taste.  Let it simmer for a few more minutes to let the flavors combine.  Serve with some fresh cilantro on top with a few cashew halves.