Thai Curry Sweet Potato Soup
2 tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp. finely grated gingerroot
1 tsp. each ground cumin, coriander and turmeric
¼ tsp. crushed red pepper flakes
2 cups vegetable or chicken broth
4 cups cubed peeled Sweet Potatoes (about 1 ¼ lb)
1 can light coconut milk
1 tbsp. fresh lime juice
¼ cup chopped roasted peanuts
Finely grated lime rind,
Fresh coriander or parsley
In a large saucepan, heat oil over medium heat; cook onion, garlic, ginger, cumin, coriander, turmeric and red pepper flakes, stirring until onion is softened, about 3 minutes.
Add broth, sweet potatoes and coconut milk; bring to a boil. Cover and reduce heat to low; cook for 12 to 15 minutes or until potatoes are tender.Let cool slightly.
Puree with a hand held blender or potato masher. Stir in lime juice.Season to taste with salt.
Serve garnished as desired.