Cooking with Chef Hermann: Sweet Potato Coconut Soup with Thai Curry
Sweet Potato Coconut Soup with Thai Curry
3 tablespoons organic coconut oil
2 onions (1 pound) chopped
2 medium green bell peppers, chopped
2 tablespoons Thai garlic 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
In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally until tender for 10 minutes. Add the curry paste and cook, stirring for about two minutes. Add ginger and garlic and cook until fragrant for about one minute. Add sweet potatoes and two quarts of water and bring to a simmer. Cook until the sweet potatoes are tender for about 25 minutes. Remove from heat. Stir in coconut milk and lime juice.
In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.