2cupsfresh greenschopped e.g. cilantro, green onions or a mix
Juice of 2 limes
Preheat oven to 400°F. Peel and dice the sweet potatoes, and peel the onion and cut into chunks.
Place sweet potato and onion on a large baking tray.
Scatter the brown sugar and half the peanut oil over the top and shake the tray to coat the vegetables.
Bake the vegetables for 45 minutes, turning a few times during cooking.
Once cooked, the potatoes and onions should be honey brown and caramelized, not black.
In a Dutch oven or large pot, add the remaining oil, curry paste and ginger.
Cook over a medium heat for about 3 minutes to release the flavors.
Add cooked sweet potatoes and onions and combine.
Pour in the stock, bring to a boil, then reduce the heat and simmer for about 15 minutes.
Using an immersion blender or regular blender, puree the mixture until smooth.
Add the coconut milk, stir through and simmer for 3-5 minutes.
Add the fresh greens, stir in well and add the lime juice to taste.
Stir well and serve.
Safety TipIf using a regular blender to puree, hold the lid while blending with a kitchen towel. The steam causes the lid to blow off, and you could get burned if you aren't careful!What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsYou can switch out the sweet potatoes for butternut squash if you prefer.You can add garlic if you'd like. Add the garlic to the curry pas.teAdd more or less curry paste based on your individual spice level comfort.Sour cream can be used in place of the coconut milk if desired. I do love the flavor the coconut brings, so if you can - do use it!Freezing instructionsThis recipe can be frozen after cooking. Ladle into freezer safe containers, leaving room for expansion, seal, label and freeze. This soup will be good in the freezer for up to 6 months.