Ingredients
Scale
- 1 Tbsp. olive oil
- 3 cloves garlic (peeled and minced)
- 3– inch piece fresh ginger (peeled and minced)
- 2–3 Tbsp. green or red curry paste
- 4 medium sweet potatoes (cooked and peeled)
- 1 ½–2 tsp. coarse salt
- 4 cups unsalted vegetable stock
- Zest and juice of 2 medium limes
- 1 ½ tsp. granulated sugar
- 1 15 oz. can coconut milk
- Pinch cayenne pepper (optional)
- Fresh cilantro leaves and coconut flakes (for garnish)
Instructions
- In a Dutch oven or stock pot, heat oil to medium-high. Add garlic and ginger and saute 30-60 seconds, until fragrant. Add curry paste and stir. Add sweet potatoes. Whisk in stock, and bring to a simmer. Allow to cook 12-15 minutes. Puree, until smooth, with an immersion blender.
- Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Taste and adjust seasoning, if necessary.
- Serve with cilantro and coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main, Side, Soup