Thai Coconut Ginger Lime Sweet Potato Bisque

This gorgeous orange soup is easy to make and can be eaten hot or cold. This recipe can easily be scaled to feed your entire hungry family or just for yourself and your significant other.  This soup is rich and flavorful, you can serve it hot or cold and it makes a great starter dish.

Red Garnet Yams

Peel and cut the yams into small chunks. Put the coconut oil in the bottom of your soup pot and heat over medium heat. Add the onion and cook until translucent. Add the sweet potatoes, broth, curry paste and ginger. Zest one medium lime and add the juice of half a lime if you lime is large or use the entire lime if it is small. Note you can also add orange juice, calamansi juice, tangerine juice, yuzu juice-you get the idea any type of citrus juice will work will here, however lime zest is best, but obviously if you're using some other fresh citrus use that zest as well. Add the can of coconut milk and still well. If you are using the serrano chili add it as well. cook until the yams are soft and mushy. Use your immersion blender to blend your soup if it is too thick add more broth or water. Add salt and pepper to taste.

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Ingredients
2-3 large Yams or sweet potatoes
1 lime ( we will use the zest and juice)
1- can of coconut milk
1- medium yellow onion or 1/2 large yellow onion, diced
2-tablespoons of fresh grated ginger 
4 cups of vegetable broth or chicken broth
1-2 teaspoons of Thai Green or Red curry paste
2 teaspoons of coconut oil (may use olive oil or butter)
½ Serrano Chile, seeds removed, diced (optional) 
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