The yellow curry and ginger add zip to sweet potatoes. This makes a wonderful appetizer soup and feeds a crowd.
- 15 minutes to assemble
- 35 minutes to cook
- Total time: 50 minutes
- 9 cups
- Heat oil in soup pot over medium-high heat. Add onion and ginger. Cook until onion starts to wilt.
- Add Yellow Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved. Add remaining can coconut milk, sweet potatoes, broth, brown sugar and salt. Bring to a boil and turn down to a simmer. Simmer until sweet potatoes are soft. Mix in lemon juice.
- Purée soup, in small batches, in a food processor or blender until smooth. Garnish with cilantro and serve.