- Firstly, in a large pot or dutch oven, heat olive oil on medium heat. Add the sliced onions and sauté for 3-4 minutes, or until they begin to soften.
- Add the curry paste, curry powder, paprika, garlic, and salt and stir until the mixture begins to darken in color slightly and become fragrant, about 1 minute.
- Add the chicken broth and stir well, scraping the bottom of the pot. Increase the heat to medium-high.
- Then, add the diced sweet potatoes and chilies and bring to a boil. Reduce the heat back to medium, cover, and simmer for 10-12 minutes, or until potatoes are fork tender.
- Add the coconut milk and lime juice, and simmer for 2-3 minutes. Remove from heat.
- Take the chilies out and remove their stems. Depending on spice level preference, place back into the pot one, two, all three chilies, or none (see note below).
- Using an immersion blender, carefully puree the soup until smooth and creamy. Serve with cilantro if desired.
Duration It takes 10 mins to prepare and 25 mins to cook.
Ingredients (Organic)
2 cloves garlic, minced
½ tsp kosher salt
2 cups chicken broth
2 lb sweet potatoes, peeled and diced ~1 inch cubes
3 small chili peppers (chile de arbol)
1 13.5 oz can full fat coconut milk
2 tsp lime juice
2 tbsp olive oil
1 yellow onion, sliced
1 tbsp red curry paste
2 tsp curry powder
1 tsp paprika
cilantro (for garnish) optional
