"Goes-with-Everything" Weeknight Curry

• Paleo

• Produce

  • 1 Chili flakes
  • 3 cloves Garlic
  • 1 knob Ginger
  • 1 Onion
  • 2 Sweet potatoes

• Canned Goods

  • 1 cup Coconut milk
  • 2 1/2 cups Kettle & fire broth
  • 1 tbsp Red curry paste

• Baking & Spices

  • 1/2 tsp Salt
  • 2 tsp Turmeric

• Dairy

  • 1 tbsp Ghee

Found on freshplanetflavor.com

Ingredients

• 1 tbsp ghee (also known as clarified butter, or use coconut oil or animal fat of choice)
• 1 onion, chopped
• 3 cloves garlic, peeled and minced
• 1 knob of ginger, peeled and grated
• 1-2 tbsp red curry paste
• 2 tsp turmeric
• ½ tsp salt
• 2 sweet potatoes, peeled and roughly chopped
• 1 cup coconut milk
• 2½ cups Kettle & Fire broth
• Chili flakes (optional)

Directions

• Heat the ghee in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Do not let the garlic burn or brown.
• Add the curry paste, turmeric, and salt. Stir fry for another few minutes.
• Add the sweet potatoes, 2 cups of broth, and the coconut milk. Simmer until the sweet potatoes are soft.
• Allow to cool slightly, then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I used ½ cup more) to thin out the soup as needed. Taste and add more salt if desired, or chili flakes (optional).
• Finish with toppings, see below for suggestions.