Sweet Potato Curry Soup

• 4 whole Large Sweet Potatoes
• 4 Tablespoons Unsalted Butter
• 2 cans (13 Oz. Size) Coconut Milk
• 3 Tablespoons Brown Sugar
• 3 Tablespoons Red Curry Paste
• 1-1/2 cup Water
• 2 Tablespoons Fish Sauce
• 8 ounces, weight Chunk Imitation Crab Meat
• 6 ounces, weight Lump Crab Meat
• 1 teaspoon Salt

1. Peel sweet potatoes and cut them into equal sized chunks for boiling. Boil in a pot of salted water for approximately 20-30 minutes or until soft. Drain water and return potatoes to the stockpot.
2. Mash sweet potatoes with the butter. Add coconut milk and continue to mash until mostly smooth. Turn heat on stove up to medium low. Add brown sugar, curry paste and one cup of water and stir until all ingredients are incorporated. Use a hand blender or pour soup into a blender to blend until smooth (be careful and don't fill the blender too full or it could explode on you-blend in small batches). Return soup to stock pot. Check consistency and add additional half cup of water if needed.
3. When soup is the consistency you like, add the fish sauce, imitation crab and real crab (drain fluid if you are using canned crab). Stir to incorporate and heat for approximately 2-5 minutes. Taste, and add salt if necessary.

sweet potatoes, butter, coconut milk, brown sugar, red curry, water, fish sauce, weight lump, salt

Taken from tastykitchen.com/recipes/soups/sweet-potato-curry-soup/ (may not work)