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.