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A rich and creamy soup that has a hint of curry and spice mingled with the sweetness of coconut milk. Remember to cook the onions slowly for the best flavor.
Also see Article: Louisiana Sweet Potatoes

Makes 4 to 6 servings.

• 1 tbsp. olive oil OR butter
• 1 medium onion, finely chopped
• 1 1/2 tsp. curry
• 1 (15 ounce) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 1 can (15 1/2 ounce) coconut milk
• 1/3 cup Lawry's Herb & Garlic Marinade with Lemon Juice
• 1/2 tsp. Lawry's Garlic Salt

In medium saucepan, heat olive oil and cook onion over low heat until very tender, about 10 to 15 minutes.

Add remaining ingredients and mix thoroughly.

Transfer mixture to blender and blend until smooth and creamy.

Return to saucepan and heat thoroughly.

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -


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