3 tablespoons coconut oil (or substitute olive oil)
1 medium yellow onion, peeled and chopped
2 tablespoons red curry paste
1 tablespoon freshly grated ginger (or 1 teaspoon ground dry ginger)
6 garlic cloves, peeled and minced
1 large sweet potato, peeled and diced
1½ pounds carrots, peeled and diced
1 quart low-sodium vegetable or chicken broth
1 (14.5 oz) can coconut milk
2 tablespoons fish sauce (optional - salt to taste for vegetarian)
1 teaspoon ground black pepper
1 lime cut into wedges
1 cup roasted peanuts, chopped
½ cup cilantro, roughly chopped