Curried Carrot Soup - AIP/Paleo-Friendly

I had tons of carrots in my crisper drawer a few weekends ago.  I didn't want them to go bad, but I wasn't sure what to do with all these carrots.  I saw a carrot soup recipe from the Paleo Mom in my Facebook feed, so I decided to make it, with some modifications of my own.  This is my new favorite soup!

Ingredients:

• 6 cups broth (veggie stock or chicken bone broth)
• ¼ medium onion, finely chopped
• 1 lb carrots, roughly chopped
• 1 sliced baked sweet potato, skin removed
• 1 tsp fresh ginger, finely grated
• 1 tsp AIP-friendly curry spice mix (click for spice recipe)
• 2 Tbsp coconut butter (aka creamed coconut or coconut cream concentrate, depending upon the brand)
• Himalayan salt to taste

1. Bring broth to a rolling simmer over medium high heat. Add onion, carrots and sweet potato and let simmer until carrots are extremely soft, about 35-40 minutes.
2. Add ginger and curry mix and let cook another 5 minutes
3. Blend soup with an immersion blender until smooth.  You can also use a regular blender, being very careful not to explode the hot contents (I've done this before!) and pureeing in a few small batches.
4. Add coconut butter and salt and stir to combine