Curried Sweet Potato and Ginger Soup

3 tablespoons olive oil
1 large onion
1 small knob of ginger, peeled and minced, yielding about 2 tablespoons
2 teaspoons curry powder
1 teaspoon ground coriander
2-3 sweet potatoes, peeled and cut into 1” cubes
2 cups vegetable or chicken stock
1 can Native Forest Coconut Milk Curry
Salt and freshly ground black pepper to taste

In a large pot, heat 2 tablespoons of olive oil over high heat with the onions and ginger. Lower heat, season with a pinch of salt, stir, cover, and cook for 15 minutes or until soft.

Once the onions and ginger have softened, add the coriander and curry powder, stirring to combine.

Add the sweet potatoes and warm stock. Bring to a simmer, cooking until the sweet potatoes are very soft. Add onions and ginger for an additional few minutes, just to bring the flavors together. Add the coconut milk. Add the remaining teaspoon salt. Bring to a simmer. Use an immersion blender to purée until smooth. Alternatively transfer to a food processor and purée in batches.

Taste. Adjust taste as desired. Simmer to thicken if necessary; add more stock water if too thick.