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Sweet Potato–Coconut Soup with Thai Curry
20 min
1 hr
Serves : 8 to 10
Steps
- In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
- In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
Originally published at foodandwine.com. Reproduced for personal collection.
