Thai Sweet Potato With Crab Soup

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 teaspoons Thai red curry paste (or curry powder)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 large sweet potato, peeled & diced (about 12 oz)
• 2 cups chicken stock or 2 cups vegetable stock
• 2 cups coconut milk
• 4 ounces shelled cooked crabmeat (about 1 cup)
• 1 small roasted red pepper, diced
• salt & pepper

1. Heat oil over medium-high heat in a large pot.
2. Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds.
3. Add curry, coriander& cumin and saute for 30 seconds longer.
4. Add sweet potato& saute for another 30 seconds.
5. Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes.
6. Remove from the heat, let cool slightly& ladle into a food processor.
7. Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.

vegetable oil, onion, garlic, red curry, ground coriander, ground cumin, sweet potato, chicken, coconut milk, crabmeat, red pepper, salt

Taken from www.food.com/recipe/thai-sweet-potato-with-crab-soup-83517 (may not work)