½ small onion diced
2 cloves chopped garlic
1 tablespoon light olive oil
2 Tablespoons yellow curry powder
3 cups left over mashed sweet potato (Just scrape those marshmallows right off)
1 can of light coconut milk
1 cup water
Few pinches of salt
In a medium pot heat the oil, add the onions and cook until translucent, then add the garlic and brown.
After the garlic is browned lightly, add the curry powder and mix well. Let the onions and garlic and curry cook for a few minutes getting all those aromatic oils to toast and release their flavors, then add the mashed sweet potatoes, coconut milk and water.
Stir this mixture really well so not to get any clumping and sticking on the bottom of the pot. Bring the heat up slowly eventually bringing it nearly to a boil, but be careful no sticking thus burning will occur.
Turn heat down and let gently simmer for five to ten minutes. Now taste for salt, add a little, taste, add a little more taste. Depending on what went into the sweet potatoes in the first place will determine how much salt you will add. Tasting is the best way to decided how much or how little salt to add.
At this point turn the heat off completely. Puree this mixture until silky smooth by either using an immersion blender or transfer into a blender and its bisque. It's ready to eat or freeze for later!
This soup should not need to be strained but if you just can't get it smooth and silky strain it through a fine sieve.