In an effort to utilize a bag of sweet potatoes, I have made several dishes utilizing the sweet potatoes for breakfast, lunch, and dinner. This particular soup is a little spicy, though not uncomfortably hot. You may make it more sweet and less spicy by decreasing the amount of curry. It is gluten and dairy free, as well as vegan. Enjoy!
2 medium-large sweet potatoes
1 can coconut milk (light)
1 cup rice milk
2 cloves garlic
2 tbs. red curry paste (moderate to taste)
1 tbs. coconut oil
2 tbs. chives (optional)
Chop sweet potatoes into 1 inch cubes and heat over coconut oil in a soup pan until extremely soft. Remove from heat and allow to cool for 5 minutes. Combine sweet potatoes, garlic, and coconut milk in a blender, and blend until smooth. Return smooth mixture to soup pan and heat on medium high.
Add rice milk and curry, stir thoroughly. Serve with chives chopped.
Make your day great!