Organic Sweet Potato & Thai Yellow Curry Soup Recipe
Aroma Thyme Bistro

3    cups         large diced and peeled organic sweet potatoes
3    cups         water
1    tablespoon     yellow Thai Curry Paste
1    ea        14 oz can organic coconut milk    
salt to taste

1. Simmer diced sweet potatoes, water and curry paste on low until the potatoes are soft and cook thru.
2. Add coconut milk and puree until smooth in a blender. You can wait until the mixture cools a bit. Take caution when blending hot liquids. Cover the top with a kitchen towel and start by pulsing.
3. Place back in to a pot and and salt to taste. Serve or refrigerator until later.


Chef notes:
Organic sweet potatoes are a must for this recipe. Use Garnet or Jewel organic sweet potatoes. The flavor is far superior. I would rather not make the soup if I didn't have the right sweet potatoes.

You can adjust the curry based on your personal liking of spice.

If the soup is too thick you can thin down with some water.  If it's too thin then cook to reduce.

Relevant post: We are giving away 750 meals every Christmas Day.

Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com