Red Curry Sweet Potato Soup

• 1 tablespoon oil
• 1 brown onion (chopped)
• 2 garlic cloves (minced)
• 1 tablespoon ginger (finely grated)
• 1 tablespoon red curry paste
• 1 kg sweet potato (peeled and chopped)
• 1 liter chicken stock
• 1 cup coconut cream (250ml)
• coriander leaves (to serve aka cilantro)

1. Heat oil in a saucepan over high heat and add the brown onion and garlic cloves and cook for 2-3 minutes.
2. Add finely grated ginger and red curry paste and cook for 1-2 minutes.
3. Add the chopped sweet potato and chicken stock and cook for 15 minutes.
4. Add the coconut cream and bring back to a simmer.
5. Blend with a hand held blender (or transfer to a processor - if you do this return to the pot to heat back up) until smooth.
6. Divide between bowls and decorate with coriander leaves.

oil, brown onion, garlic, ginger, red curry, sweet potato, chicken stock, coconut cream, coriander

Taken from www.food.com/recipe/red-curry-sweet-potato-soup-432698 (may not work)