Thai Sweet Potato Bisque ~ Creamy Coconut Milk Warm Spices

Ingredients

• 3 large sweet potatoes, peeled and chopped. (They should weigh about one pound each totaling 3-3 1/2 pounds)
• 1 red pepper, halved and seeded
• 1 large onion, chopped
• 1 tiny red or green Thai bird-eye pepper, diced or one jalapeno pepper, diced. Remove the seeds if you want it less spicy.
• 2 limes
• 1 inch piece of ginger peeled and grated. I used a microplane zester for this.
• 6 Rapunzel No Salt Bouillon Cubes
• 1/2 teaspoon of ground cinnamon plus more for sprinkling. I use strong Vietnamese cinnamon from Penzeys Spices.
• 6 cups of water
• Neutral oil or coconut oil for cooking
• 1/2 of a 13.5 ounce can of coconut milk. I like Thai Kitchen brand.
• Sea salt to taste
• To Serve: Thai basil, cilantro, lime wedges, lime zest, ground cinnamon, flaky sea or my favorite finishing salt, grey celtic sea salt, toasted pepitas (pumpkin seeds), crusty bread

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