15 ml vegetable oil 1 tbsp
1 onion, chopped
10 ml medium indian curry paste or curry powder 2 tsp
1 package frozen sweet potato chunks (1 lb / 500 g) do not thaw
500 ml frozen corn kernels, do not thaw 2 cup
30 ml packed brown sugar 2 tbsp
salt & pepper
1 L chicken broth or vegetable stock 4 cup
250 ml coconut milk 1 cup
30 ml fresh cilantro, chopped 2 tbsp
30 ml freshly squeezed lime juice 2 tbsp
shredded coconut, toasted
In a large saucepan, heat oil over medium heat. Saute onion for about 5 minutes or until softened. Add curry paste and cook, stirring, for 15 seconds. Add sweet potato, corn, brown sugar, salt and pepper to taste, broth and coconut milk. Increase heat to high and bring to boil. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until sweet potato is tender.
Using an immersion blender, puree soup until smooth. Stir in cilantro and lime juice. Add more broth if soup is too thick. Reheat over low heat, stirring often. Garnish with toasted coconut.
Serves: 4