Sweet Potato and Red Lentil Bisque

Ingredients

• 1 pound(s) Sweet potato, one large peeled, chopped up
• 1 cup(s) Red lentils
• 1/4 cup(s) Dried apricot Chopped
• 1/4 cup(s) Chopped onion or shallot
• 1/2 teaspoon(s) Thai red chili paste
• 1/4 cup(s) light coconut milk
• 4 cup(s) chicken broth
• Salt and pepper
• Cilantro and pomegranate seed

Preparation

1. 1. Place sweet potato, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to lpw heat, cover and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.
2. 2. Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.
3. 3. To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate seeds or juice (if using as a garnish). Makes 6 servings and can be frozen.