Curried Sweet Potato Soup With Crab

By Sunset
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1 sweet potato or yam (3/4 lb.)

1 can (13 1/2 oz.) coconut milk

1 tablespoon olive oil

1 cup diced onion

1 tablespoon minced garlic

1 tablespoon Thai red curry paste or regular curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

2 cups fat-skimmed chicken broth

1 cup (1/3 lb.) shelled, cooked crab

1/2 cup diced canned, peeled, roasted red pepper


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