Thai Sweet Potato Soup

• 4 pounds sweet potatoes or yams
• 3 red jalapeno peppers, cut in half with seeds removed
• 2 shallots, course chop
• 1 tablespoon butter
• 6 - 8 cups vegetable or chicken stock, I use homemade
• 1 cup coconut cream or milk, make sure to use the boxed kind
• fresh cilantro leaves
• 1 tablespoon massuman (red) curry paste
• salt and pepper

1. Preheat your oven to 400 degrees. Bake the sweet potatoes for approximately 45 minutes until they are soft and sweet. Set aside.
2. Then turn your broiler on high and place the jalapenos under the heat until they sizzle and blacken a bit. Spoon out the sweet potatoes and chop up the jalapenos.
3. In your soup pot, sweat the shallots and jalapenos. Add the sweet potatoes and broth and bring to a boil over high heat. (Optional) Add the Massuman curry paste. Then reduce the heat and simmer for approximately 10 minutes. Add the coconut cream. Turn off the heat. Puree the soup. Season with salt and pepper. Then serve it garnished with cilantro leaves on top.

sweet potatoes, red jalapeufo peppers, shallots, butter, vegetable, coconut cream, cilantro, curry, salt

Taken from food52.com/recipes/25936-thai-sweet-potato-soup (may not work)