A delightful and creamy soup combining the natural sweetness of sweet potatoes and carrots with a hint of spice.
Peel and chop the carrots and sweet potatoes into small chunks.
Cut the vegetables into even-sized pieces to ensure they cook evenly.
In a large pot, melt the butter over medium heat and sauté the chopped onion until translucent.
Stir frequently to prevent the onion from browning.
Add the chopped carrots and sweet potatoes to the pot, then pour in enough water to cover the vegetables.
Use hot water to speed up the cooking process.
Simmer the mixture until the vegetables are tender, about 20 minutes.
Check the vegetables with a fork to ensure they are soft.
Allow the mixture to cool slightly, then blend in batches until smooth.
Be cautious when blending hot liquids; leave the blender lid slightly ajar to allow steam to escape.
Return the blended soup to the pot and stir in the curry powder, nutmeg, and salt.
Taste and adjust the seasoning as needed.
Simmer the soup for an additional 10 minutes to allow the flavors to meld.
Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Stir in the yogurt just before serving.
Ensure the soup is not boiling when adding the yogurt to prevent curdling.
Serve the soup hot, garnished with roasted peanuts, craisins, and flaked coconut.
Offer the toppings on the side for guests to customize their bowls.
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