Caribbean Sunset Soup

The name, ingredients and ease of preparation attracted me to this recipe...the taste made it a family favourite!  There really is very little not to love in this delicious soup!  (BTW, I really must apologize for the quality of the photographs lately...my camera took a dive down the stairs and is quite sick...so I am currently using my Blackberry.  Hopefully I will get a replacement soon so I can resume my usual "food porn" quality shots!! LOL!)

CARIBBEAN SUNSET SOUP

Ingredients:

1 tbsp oil (coconut or olive)

1 small onion, chopped

1/2 tsp mild Indian curry paste

1lb sweet potato (about 1 large), peeled and finely diced

1 clove garlic, peeled and chopped

3 cups vegetable broth

1 cup "Thai Kitchen Lite Coconut Milk"

1 lime

2 tbsp chopped fresh cilantro

1/2 tsp freshly ground black pepper

•    In a Dutch oven or medium sized pot, heat oil over medium heat.  Add onion and curry paste and cook, stirring often, for approximately 5 minutes.  Add potato and garlic to the pot and continue stirring frequently for approximately 10 minutes, or until the potato has softened slightly.
• Stir in the broth and bring to a boil.  Reduce heat to medium low and simmer, covered, for 10 to 15 minutes, or until potato is completely soft.
• Transfer soup to a blender or food processor and blend until totally smooth.  Return to pot and stir in coconut milk. 
• Using a zester or grater, remove the peel from the lime and add 1 tsp of fine zest to the soup.  Juice the lime and add 2 tsp to the soup.  Stir in the cilantro and pepper.  Heat through on medium low.
• ENJOY!