2 – 3 pounds sweet potatoes (approx. 3 large) from Cross Plants & Produce 🙂
1 T coconut or olive oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, grated finely
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth (or chicken broth)
1 T lemon juice
1 teaspoon sea salt
Preheat the oven to 400 degrees F and roast the sweet potatoes until tender. (can be done a day in advance)
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes.
Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth.
Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks.
Add to the soup and cook for 5 more minutes so they can soak up the flavor.
Stir in lemon juice and season with salt.
In batches, transfer the soup into a blender or food processor, and puree until smooth.
A quick and easy creamy soup that is delicious!
If you use vegetable broth, the soup is also vegan. Enjoy!