This is a perfect meal for a scorching early-summer day when spinach and garlic scapes are still plentiful. The creamy texture of coconut milk and pureed potato and the mellow sweetness of spinach pair nicely with the cooling, almost stringent taste of cilantro and tangy lime to make a decidedly light and refreshing soup . Use your favorite Thai-style curry powder or curry paste and make sure to adjust the salt level at the end of the cooking process so as not to over-season. To make a creamier, richer soup use regular coconut milk instead of light. I like to garnish with a healthy handful of cilantro leaves to really give the soup a bright, vibrant flavor. T

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