Thai Coconut Soup

Serves 6

Ingredients

• 2 teaspoons avocado oil
• 3 scallions, white parts minced, green parts sliced thin
• 6 tablespoons minced fresh cilantro
• 2 tablespoons red curry paste
• 4 teaspoons fish sauce
• 4 cups chicken broth
• 3 1/2 cups coconut milk (from 2 cans)
• 1 sweet potato, peeled, quartered, and sliced thin
• 3 tablespoons lime juice (from 2 limes)
• 6 ounces pumpkin seeds

Directions

Microwave the avocado oil, scallion whites, 3 tablespoons cilantro, and curry paste on high for 4 minutes. Pour the microwaved ingredients into a crock pot then add the fish sauce, chicken broth, coconut milk, sweet potato, and lime juice. Cook on high for 4 hours then puree with an immersion blender. Portion soup into serving bowls and sprinkle with scallion greens, pumpkin seeds, and remaining 3 tablespoons of cilantro. Serve.