Curried Sweet Potato Soup
2 tbs. vegetable oil
1 cup chopped onion
1 tbs. finely chopped ginger root
2 tbs. mild Indian curry paste
4 cups diced peeled sweet potatoes (2 potatoes)
2 cups diced peeled green apples (2 Granny Smith)
6 cups chicken or vegetable stock (use bouillon cubes)
1/2 cup coconut milk
salt and freshly ground pepper
Heat oil in a pot over medium heat. Add onions and sauté for 3 mins. or until softened.
Stir in ginger and curry paste and sauté for 1 min.
Add sweet potatoes and green apples and sauté for 2 more mins.
Add stock and bring to a boil. Reduce heat and simmer gently for 20 mins or until vegetables are very soft.
Puree soup -- in pot or blender. Return to pot. Add coconut milk and bring to a boil. Reduce heat and simmer for 5 mins. to combine flavours. Season with salt and pepper.