Ingredients

• 1 tablespoon of vegetable oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, minced
• 1-2 tablespoons of store-bought yellow curry paste (depending on how hot you like things)
• 1 tablespoon of minced ginger
• About 2 lbs of sweet potatoes (6 cups), peeled and cubed
• 2 kafir lime leaves (optional)
• 1 can of coconut milk
• 4-6 cups of chicken stock
• 1 tablespoon of fish sauce
• 1 tablespoon of coconut sugar or brown sugar
• 2 tablespoons of lime juice
• Chopped Cilantro
• Mint leaves
• Chopped green onions

Instructions

1. In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic. Add curry paste and ginger and combine well with onion and garlic.
2. Add cubed sweet potato and stir until covered in curry/ginger mixture. Add kafir leaves if using. Add coconut milk and stock until sweet potatoes are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20-25 minutes until sweet potatoes are soft and break apart when squished with a spoon.
3. Tun off heat and let cool slightly and remove kafir leaves. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam.
4. Once you have the consistency you like, put back in pot. Stir in fish sauce, coconut sugar and lime juice. Serve in bowls and garnish with cilantro, mint and green onions.