Ingredients
1 lg. onion
2 T. cooking oil
2 cloves garlic
1 t. red curry paste or 2-3 t. curry powder
6 med. sweet potatoes, peeled and cut into 3/4" pieces (7 cups)
1 14-oz. can unsweetened coconut milk
2 14-oz cans chicken broth
1 2" piece lemon grass
2 t. fresh ginger, grated
1/4 t. white pepper
1/8 t. salt
1 recipe Pita Crisps (1 t. ea - cumin seeds, mustard seeds, black caraway seeds in skillet til fragrant. Brush opened pitas w/ butter, sprinkle spices on top and toast in 350 oven til crisp, 8-10 min.
Preparation
In 4 qt Dutch oven cook onion in hot oil for 3 min, stir occasionally. Add garlic, curry paste, cook 3-5 min. Add sweet potatoes, broth, coco milk, lemon grass, ginger. Bring to boil. Reduce heat. Simmer 10-15 min. Cool. Discard lemon grass.
Remove 1/2 mixture and blend in food processor. When all is pureed, add pepper and salt. Heat through. Eat w/ Pita crisps.
