Ingredients
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3 tablespoons organic coconut oil
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2 onions (1 pound), chopped
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2 medium green bell peppers, chopped
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2 tablespoons Thai red curry paste
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2 tablespoons minced fresh ginger
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2 garlic cloves, minced
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3 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
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1 (15-ounce) can unsweetened coconut milk
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3 tablespoons fresh lime juice
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Toasted unsweetened coconut and cilantro sprigs, for garnish
Directions
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In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water and bring to a simmer. Cook until the sweet potatoes are tender, about 25 minutes. Remove from the heat. Stir in the coconut milk and lime juice.
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In batches, puree the soup until smooth. Serve hot, garnished with coconut flakes and cilantro sprigs.
© John Kernick
Make Ahead
The soup can be refrigerated for 3 days.