1 tablespoon ghee
1 ½” piece of ginger, sliced and crushed
4 clove garlic, minced
Zest and juice of one lime
2 teaspoons curry
3 sweet potatoes, peel removed, and cut into 1” pieces
1 15oz can of full fat coconut milk
2 cups water
½ bunch cilantro, chopped
Heat ghee in a large saucepan over medium heat. Add ginger and garlic,
lime zest and cook until slightly browned, about 3-4 minutes. Add curry and
cook until fragrant – about 1 minute. Add sweet potatoes, coconut milk and
water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.
Turn off heat and leave on stove for ½ hour to allow flavors to meld.
Puree soup in blender or food processor. Garnish with chopped cilantro,
lime juice and enjoy!