Golden Coconut Sweet Potato Soup

How to make it

1. 1

   Peel the sweet potato and cut it into small, even cubes, about half an inch. This helps them cook quickly and evenly.

2. 2

   In a medium saucepan, gently heat the red curry paste for about one minute until it becomes wonderfully fragrant.

3. 3

   Add the cubed sweet potato and the can of coconut milk to the saucepan. Stir everything together well, then bring it to a gentle simmer.

4. 4

   Cover the saucepan and let it cook for 15 to 20 minutes, or until the sweet potato is fork tender. You want it to be nice and soft.

5. 5

   Stir in the fresh spinach and the juice of the lime. Cook for just a minute or two more, until the spinach wilts down. Taste and add a pinch of salt if you like. Ladle into bowls and enjoy your warm, cozy soup!