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!

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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.