Created by ForeverMama on November 16, 2015
Step 1: To a large enough pot to accommodate soup, add oil until medium-hot. Add onions and curry paste and saute for about 4-5 minutes and stir until softened and fragrant. Be careful not to burn and over brown onions.
Step 2: Add garlic and ginger and saute for another 1 - 2 minutes.
Step 3: Add chopped sweet potatoes and bell peppers and mix.
Step 4: Add chicken or vegetable stock. Let stock come to a boil. Cover and reduce heat and let simmer for about 15 - 20 minutes or until sweet potatoes are soft when pierced with a knife or a fork.
Step 5: Once done, pure soup with a hand-held blender or transfer soup in batches to a counter-top blender until completely pureed. Return soup to pot.
Step 6: Add coconut milk. Adjust consistency by adding additional coconut milk and/or stock, if necessary. Let soup simmer until fully warmed through.
Step 7: Check for seasonings and adjust, if necessary.
Step 8: Add the rum, if desired.
Step 9: Sprinkle lime juice and lemon zest to taste (or this step can be done once the soup is plated which I prefer doing both).
Step 10: Plate the soup and garnish with sour cream/buttermilk mixture or Mexican crema and a sprinkling of paprika.