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Ingredients
- 2 Tb Vegetable Oil
- 1 Onion chopped
- 1 tsp Red Curry Paste
- 2 Garlic Cloves minced
- 4 Sweet Potatoes peeled cut into 3/4″ pieces
- 14 oz Chicken Stock
- 7 oz Canned Coconut Milk unsweetened
- 1 Lemon Zest
- 2 tsp Ginger paste
- 1/4 tsp White Pepper
- 1/2 tsp Salt
Ingredients
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Instructions
- Heat Dutch oven over Medium Heat with the Oil and Onions. Cook for 3 minutes
- Add the Curry Paste and Garlic. Cook for 5 more minutes
- Add the Sweet Potatoes, Chicken Stock, Coconut Milk, Ginger and the Zest of 1 Lemon. Bring to a boil then lower the heat to a simmer and cook covered for 15 minutes
- Remove half the Sweet Potatoes to a bowl. Use an immersion blender to puree the rest of the soup in the Dutch Oven. Add the reserved Potatoes back to the Pot. Stir in the White Pepper and Salt.
- Serve garnished with chopped Cilantro and some slices of toasted crusty Bread
Recipe Notes
Maybe garish additionally with some toasted Pine Nuts
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