Bonnie says: Although coconut milk is high in fat, even just a little goes a long way to add richness, flavour and creaminess to dishes. You can omit it or use milk instead. Serve with a drizzle of coconut milk, toasted, flaked coconut or chopped fresh cilantro. Thai curry paste is available at Asian markets, specialty stores and some supermarkets. Soup can be puréed in a blender or food processor or with an immersion blender or food mill.

Fran says: Garlic and onions are members of the allium family of vegetables that are being studied for their role in providing protection against heart disease and cancer.

Ingredients

1 tbsp (15 mL) olive oil
1  onion, chopped
2  cloves garlic, finely
chopped
1 tbsp (15 mL) chopped fresh gingerroot
1 tbsp (15 mL) Thai red curry paste (or to taste)
2 lbs (1 kg) sweet potatoes, peeled and diced
4 cups (1 L) vegetable stock or water
 salt and pepper to taste
1/3 cup (75 mL) canned coconut milk (low fat or regular)

Get Cooking!

1. Heat oil in a large sauce­pan. Add onions, garlic and ginger and cook gently until fragrant and tender about 5 to 7 minutes.

2. Add curry paste and cook 30 to 60 seconds until fra­grant. Add sweet potatoes and stir to coat well. Add stock or water and bring to a boil. Add 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper if stock is unseasoned or if using water.

3. Cook approximately 20 to 25 minutes until sweet potatoes are very tender. Purée. If mixture is too thick, add additional stock or water.

4. Add coconut milk and cook 5 minutes longer. Adjust seasoning with salt and pepper.

5. Serve soup in wide soup bowls. Drizzle decoratively with the remaining coconut milk.
makes 6 to 8 servings