by Paige Boger

2 T Olive Oil oil

1 medium onion, chopped

1 medium carrot, chopped

2 tsp Thai curry paste (LOVE this one: http://www.thekitchn.com/product-review-mae-ploy-curry-127730)

1 liter vegetable stock

½  can coconut milk

large handful cilantro, roughly chopped

1.5 # sweet potato, grated (you can substitute Butternut or other hard squash here)

salt & pepper to taste

Heat the oil in a deep heavy bottom stock pot, then soften the onion & carrot for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 10 mins until the potato is tender.

Remove the soup from the heat, stir in the coconut milk and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with cilantro and serve with the frozen TJ’s Naan bread that maybe has been hit with a little garlic oil!