1 onion, chopped
1 teaspoon minced fresh garlic
2 teaspoons curry powder
6 medium sweet potatoes, peeled and cut into chunks
1 (32-ounce) box pareve chicken broth
1 (14-ounce) can coconut milk
1 teaspoon grated fresh ginger
¼ teaspoon pepper
¼ teaspoon lemon grass
In a large Dutch oven, stir together all ingredients. Bring mixture to a boil; reduce heat and simmer for about 20 minutes, or until sweet potatoes are soft. Cool slightly.
Using a hand immersion blender, purée soup until smooth. Reheat over low flame.