1 large sweet potato or garnet yam, pricked all over with a fork
1/2 cup light coconut milk
1 cup vegetable stock
1/4 tsp salt
1 tsp curry powder
1/2 tsp garam masala
pinch of cayenne pepper
chopped fresh cilantro for serving
Preheat the oven to 400 degrees.
Bake sweet potato for 45 minutes or until very tender. Remove from oven and let cool.
Blend together sweet potato (minus the skin) and all other ingredients. Re-heat soup if necessary and serve with chopped cilantro on top.