By Tannis McLaren, Naturopathic Doctor and Lifestyle Expert

This is a soup that you won’t want to stop eating. If you don’t have sweet potatoes, try butternut squash.

1 Tbsp.            Extra virgin olive oil
1 medium        Onion, chopped
2 Tbsp.            Gingerroot, chopped fine
1 tsp.               Mild or medium curry powder
6 cups              Sweet potatoes, peeled, diced
2                      Apples, peeled, cored and diced
5 cups              Chicken or vegetable stock
1 can               Coconut milk
¼ tsp.              Each salt and pepper
l Tbsp.             Lime juice
2 Tbsp.            Fresh cilantro, green onion or parsley, chopped

In large saucepan, heat oil over low heat; cook onions and ginger until tender, about 4 minutes. Add curry powder; cook, stirring, for 1 minute.

  • Add sweet potatoes, apples and stock; bring to boil. Cover, reduce heat and cook gently until vegetables are tender, about 25 minutes. Add coconut milk; cook for 5 minutes.
  • In batches, transfer to blender or food processor. Season with salt and pepper. Just before serving, stir in lime juice; garnish with coriander.

Makes 5 to 10 servings.