Thai Ginger Sweet Potato Soup

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 clove minced garlic
• 4 cups cooked sweet potatoes (about 1 large sweet potato)
• 2 tablespoons freshly grated ginger root
• 1 can (15 ounces) coconut milk
• 2 cups chicken stock
• 1 teaspoon salt
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 teaspoon red curry paste
• 4 tablespoons minced cilantro
• 4 tablespoons shredded coconut

1. Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and saute until tender.
2. Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
3. Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
4. Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
5. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.
6. NOTES:
7. instead of blending the whole soup, only blend the onion and ginger. Leave the sweet potato in small pieces. Use an immersion blender to blend some of the potato at the end, but leave the majority of it chunky, so it's more of a broth soup.
8. Add green peas.
9. Not very hot - use more paste.
10. Add protein? chicken or shrimp

vegetable oil, onion, garlic, cooked sweet potatoes, ginger root, coconut milk, chicken stock, salt, soy sauce, lime juice, red curry, cilantro, shredded coconut

Taken from www.epicurious.com/recipes/member/views/thai-ginger-sweet-potato-soup-50094257 (may not work)