Sweet Potato–Coconut Soup with Thai Curry
A trio of coconut–coconut oil, coconut milk and toasted coconut flakes–makes its way into this fragrant and lovely twist on a classic Thanksgiving soup from cookbook author Melissa Clark.
- 3 tablespoons organic coconut oil
- 2 onions (1 pound), chopped
- 2 medium green bell peppers, chopped
- 2 tablespoons Thai red curry paste
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 3 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- One 15-ounce can unsweetened coconut milk
- 3 tablespoons fresh lime juice
- Toasted unsweetened coconut and cilantro sprigs, for garnish
HOW TO MAKE THIS RECIPE
- 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.
The soup can be refrigerated for 3 days.