Roasted Red Pepper Sweet Potato Soup with Tahini
¾ cup roasted red pepper
1 small cooked sweet potato, peel removed
¼ cup pure, unsweetened coconut milk
¼ cup low sodium chicken stock
1 Tablespoon tahini (sesame seed paste)
½ teaspoon mild yellow curry powder
Salt, to taste if needed
Sesame seeds, optional garnish
Place ingredients in blender (or use a stick, or immersion, blender to blend in a saucepan) and blend until smooth.
Warm over medium heat, sprinkle with sesame seeds if desired and serve immediately.