Sweet Potato Coconut Soup

Ingredients: 

2 cups sweet potatoes puree or 2 cups baked sweet potatoes skin removed

2 tbsp ghee

1 medium onion chopped

1 tbsp fresh ginger minced

1 tsp red curry paste

1 cup light coconut milk

Directions:

Melt ghee on medium heat in a medium saucepan. Add onion and sauté until transparent. Add in ginger and stir. Cook until fragrant, about 1-2 minutes. Add in curry paste and coat the onions and ginger. Stir well. Remove from heat. Add in the sweet potatoes and 1 cup of coconut milk. Using an immersion blender, blend the mixture well or transfer the mixture into a blender and puree until smooth. Pour the mixture back into the saucepan. If using an immersion blender, place the saucepan back on the stove. Bring the soup to a lite boil to blend the flavors, stir often. Remove from heat, salt and pepper to taste, and serve.