Ginger Thai Sweet Potato Bisque
From the kitchen of Sally Sibthorpe, Shelby Township, MI

Makes 6-8 servings

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups canned Louisiana sweet potatoes, drained
2 tablespoons grated ginger root
1 15-ounce can coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro, in all
4 tablespoons shredded coconut

Heat vegetable oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender. Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then purée until mixture is smooth, return mixture to saucepan.

Add coconut milk, chicken stock, salt, soy sauce, lime juice, and curry paste to saucepan. Bring to a simmer and cook for 15 minutes. Stir in 2 tablespoons of the cilantro.

Simmer for 2 minutes more. Ladle soup into serving bowls and garnish with shredded coconut and remaining cilantro.