Curried Sweet Potato Soup With Crab

1. 1

   Scrub sweet potato and pierce with a fork. Cook in a microwave oven at full power (100%) for 4 minutes. Turn over and cook until tender when pressed, 2 to 4 minutes more. (Or bake in a 400u00b0 oven until tender when pressed, about 45 minutes.)

2. 2

   Slit potato, then let stand until cool enough to handle. Scoop flesh into a blender. Add coconut milk and whirl until smoothly pureed.

3. 3

   Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic until onion is limp, 8 to 10 minutes.

4. 4

   To onion, add curry paste, coriander, cumin, broth, and sweet potato mixture, mixing well. Bring to a boil over high heat, stirring, then reduce heat and simmer, covered, to blend flavors, about 20 minutes.

5. 5

   Stir crab and red pepper into pan. Ladle soup into bowls. Season to taste with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.