Sweet Potato Lime Curry Soup
As I was gushing over my adoration of cooking for others, particularly soup, a friend said to me,
“How many hours a day do you spend in the kitchen? The kitchen gives me SO much anxiety. I love soup, but it’s just too much for me to cook!”
And, just as Monica Gellar would say, with confidence and power, I responded,
“I’ll do it!”
And that was it.
It’s a little sweet, it’s plenty savory, and it’s just a bit salty.
It’s Sweet Potato Lime Curry Soup and I also baked her a little loaf of gluten-free artisan lime bread, slathered in cilantro butter!
Sweet Potato Lime Curry Soup
1 1/2 lbs. sweet potatoes, cooked, peeled, and diced
12 oz. full-fat coconut milk
juice and zest of 3 fresh limes
2 tsp. Thai green curry paste
3/4 tsp. sea salt
1/2 cup heavy cream
fresh cilantro
toasted coconut flakes
Combine the cooked sweet potatoes, coconut milk, lime juice and zest, curry paste, and sea salt in a heavy-duty blend.
Purée until smooth.
Transfer to a large stock pot.
Stir in the cream and heat to a simmer.
Add a little additional vegetable broth, if it’s too thick for you.
Top with fresh cilantro and toasted coconut.
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