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.