fresh cilantro leaves and coconut flakes (for garnish)
In a Dutch oven or stock pot, heat oil to medium-high. Add garlic and ginger and saute 30-60 seconds, until fragrant. Add curry paste and stir. Add sweet potatoes. Whisk in stock, and bring to a simmer. Allow to cook 12-15 minutes. Puree, until smooth, with an immersion blender. Whisk in lime zest and juice, sugar, coconut milk and cayenne (if using). Taste and adjust seasoning, if necessary. Serve with cilantro and coconut flakes.
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