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Thai Roasted Sweet Potato Soup

Sweet Potatoes

Ingredients
- 4 large sweet potatoes
- The juice of 1 lime
- 2 tablespoons thai red curry paste
- 2 teaspoons coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 2 teaspoons curry
- 1 pinch red pepper flakes
- 1 teaspoon tarragon
- 4 garlic cloves chopped
- 1 teaspoon garlic paste
- 2 tablespoons extra virgin olive oil
- 1 large red onion chopped
- 4 cups low sodium vegetable broth; 3 for more creamy soup
- 1/2 can full fat coconut plus more for drizzling
- 1 teaspoons grated ginger
- 1/3 fresh cup cilantro
- Feta and more cilantro to top with
- Salt/pepper to taste

Instructions
1
Pre heat oven to 425
2
Put sweet potatoes on a baking sheet and roast for 40 minutes
3
After roasting remove sweet potatoes from the oven and scoop the insides from the skin in a large bowl
4
Heat olive oil on medium-high heat and add onion, garlic, red curry paste, garlic paste, and all spices
5
Stir for 8-10 minutes to release spices
6
Add vegetable broth, lime juice, coconut milk to the mix and stir cooking for 5 minutes
7
Add sweet potato to the mix and stir evenly cooking for 5-10 minutes
8
Remove from heat and add sweet potato mix to blender—we used a Vitamix
9
Add chopped cilantro and blend mix for about 5 minutes until creamy
10
Let soup cool and serve with coconut milk, cilantro, and feta as a topping
11
Feel free to add salt and pepper to taste
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