Red Curry Sweet Potato Soup with Peanut Butter Swirl

Once the oil is shimmering, add the shallots, carrots, and celery. Add a sprinkle of salt and sauté until slightly softened.

Stir in the garlic, ginger, and red curry paste. Sauté until fragrant. Add the sweet potatoes, stock, fish sauce, and honey.

Stir to combine and bring the mixture up to a boil. Reduce to a simmer and let cook for 20 minutes or until the potato is very tender.

Turn off the heat and purée the soup using an immersion blender. Once the soup is smooth, stir in the coconut milk and the lime juice.

Spoon the soup into bowls and finish with a swirl of peanut butter, additional coconut cream, red chilies, and fresh cilantro. Serve immediately.