Coconut Curry Sweet Potato Soup

Preparation

1. Step 1

   Heat oven to 400 degrees. In a large bowl, toss together 4 tablespoons coconut oil, the carrots, sweet potatoes, 4 tablespoons red curry paste, 1½ teaspoons salt and the black pepper until the vegetables are well coated with the curry paste. Spread the vegetable mixture in an even layer on two rimmed baking sheets (lined with parchment if you like). Roast, tossing occasionally, until tender and caramelized, about 35 to 45 minutes.

2. Step 2

   Meanwhile, add the coconut flakes to a large soup pot without any oil, and toast, stirring often, until they are fragrant and pale golden at the edges, 1 to 3 minutes. Transfer to a plate to cool.

3. Step 3

   Add remaining 2 tablespoons coconut oil to the pot and heat until it thins out, about 20 seconds. Stir in shallots and the serrano chile, and cook until golden brown, 4 to 6 minutes. Add the garlic, ginger and 1 teaspoon salt, and cook until fragrant, 1 to 2 minutes. Stir in remaining 1 to 4 tablespoons red curry paste until well combined.

4. Step 4

   Add stock, coconut milk and roasted vegetables to the pot. Bring liquid to a simmer. Cook, over medium-low heat, partly covered, for 15 to 20 minutes, until everything is very tender.

5. Step 5

   Use an immersion blender (or a regular blender, working in batches) to purée the soup. Taste and season with salt or fish sauce, if using, to taste. To serve, ladle the soup into bowls and sprinkle with cilantro, toasted coconut flakes and sliced fresh chile.