Red Curry Sweet Potato Soup

In a large pot over medium heat, heat Grapeseed Oil (1 Tbsp) and Unsalted Butter (2 Tbsp). Add Onion (1) cook for 3 minutes.

Add the Garlic (3 cloves) and cook for 10 seconds. Stir in Sweet Potatoes (4) and cook for 3 minutes.

Add the Dried Thyme (1 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Nutmeg (1/2 tsp), and Bay Leaf (1). Add the Unsalted Chicken Stock (8 cups) and Thai Red Curry Paste (1/3 cup), bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.

To make the peanut garnish, heat up a skillet over medium heat. Add Chopped Roasted Peanuts (1/2 cup), and toast for 2 minutes. Set aside.

After 20 minutes, use a fork to check sweet potatoes for tenderness.

Remove bay leaf, transfer to a food blender with a slotted spoon, and season with Salt (1 tsp), Ground Black Pepper (1 tsp), Granulated Sugar (1 Tbsp), and Lemon (1).

Blitz on high speed for 1 to 1 ½ minute, until smooth.

Add the Heavy Cream (1/3 cup) and blitz for 15 seconds. Taste and adjust seasoning.

To serve add 4 ounces of soup to a bowl, garnish with 1 tablespoon of chopped peanuts, and Fresh Cilantro (12 sprigs) sprig.